Adobo-Braised Chicken with Sofrito and Plantains

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Savory chicken thighs simmered in a rich adobo sauce with sweet plantains and fresh sofrito. This Puerto Rican-inspired chicken recipe, ready in about 55 minutes, pairs chicken thighs, ripe plantains, sofrito base for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 4 Puerto Rican cuisine 520 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1.5 lbs chicken thighs
3 medium ripe plantains
1 cup sofrito base
1/2 cup white wine
2 tbsp annatto oil
1 tsp smoked paprika
4 cloves garlic
2 tbsp olive oil
1/2 tsp cumin
1 cup chicken broth

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Pat chicken thighs dry with paper towels and season both sides with 1/2 tsp smoked paprika and 1/4 tsp cumin.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear chicken thighs for 5 minutes per side until golden brown, then remove and set aside.
Step 3: Add 4 minced garlic cloves and sofrito base to the skillet, sautéing for 2 minutes until fragrant.
Step 4: Return chicken to the skillet, add 1/2 cup white wine and 1 cup chicken broth, then simmer covered for 25 minutes until chicken is tender.
Step 5: While chicken cooks, peel and slice plantains into 1/2-inch thick rounds. Pan-fry in 1 tbsp annatto oil until caramelized on both sides, about 3 minutes per side.
Step 6: Serve chicken with plantains and spoon the reduced sauce over top.