Arroz con Pollo con Sofrito
A vibrant one-pot masterpiece featuring tender chicken thighs simmered in a fragrant sofrito sauce with rice, delivering authentic Puerto Rican flavors in every bite. This puerto rican-inspired one pot ready in about 60 minutes pairs chicken thighs, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, 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.
Ingredients
- 1.5 lbs, bone-in and skin-on chicken thighs
- 2 tbsp olive oil
- 1 large, diced onion
- 2, 1 green and 1 red, diced bell peppers
- 4 cloves, minced garlic
- 1/4 cup tomato paste
- 1.5 cups long-grain white rice
- 2 cups chicken broth
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/4 tsp (optional) saffron threads
- 1/4 cup, chopped fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat the chicken thighs dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat, add the chicken skin-side down, and sear for 8 minutes until golden brown. Flip and cook for 4 more minutes, then remove and set aside.
- Step 2: Add 1 diced onion and 2 diced bell peppers to the Dutch oven, stirring frequently, and cook for 5 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute until fragrant. Stir in 1/4 cup tomato paste and cook for 2 minutes until the mixture darkens slightly.
- Step 3: Add 1.5 cups long-grain rice, 2 cups chicken broth, 1 tsp dried oregano, 1/2 tsp ground cumin, and 1/4 tsp saffron threads (if using). Return the chicken to the pot, nestling it into the rice. Bring to a boil, then reduce heat to low, cover, and simmer for 35 minutes until rice is tender and liquid is absorbed. Let rest for 10 minutes, then sprinkle with 1/4 cup chopped parsley.
Frequently asked questions
How long does Arroz con Pollo con Sofrito take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Arroz con Pollo con Sofrito?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.
Can I substitute ingredients in Arroz con Pollo con Sofrito?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Arroz con Pollo con Sofrito for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Arroz con Pollo con Sofrito?
Puerto Rican one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The flavors in this arroz are incredible.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★☆☆
Okay for a quick meal. I've had better one pot dishes though.
