Caribbean-Style Stewed Chicken with Sofrito and Pigeon Peas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty Caribbean stew featuring tender chicken simmered in a fragrant sofrito sauce with pigeon peas and vibrant spices. This caribbean-inspired chicken ready in about 55 minutes pairs bone-in chicken thighs, olive oil, pigeon peas (canned, drained) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 10 min Cook: 45 min Serves 4 Caribbean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Season 2 lbs bone-in chicken thighs with 1 tsp salt, 1/2 tsp black pepper, 1 tsp adobo seasoning, and 1/2 tsp dried oregano. Brown the chicken thighs for 5 minutes per side until golden and crisp around the edges.
  2. Step 2: Remove the chicken and add 1 cup sofrito to the pot. Sauté for 3 minutes until fragrant and the onions soften.
  3. Step 3: Stir in 1/2 cup tomato sauce and cook for 2 minutes until slightly thickened. Add back the chicken thighs along with 1 cup canned pigeon peas and 1 1/2 cups chicken broth. Bring to a simmer, cover, and cook for 35 minutes until the chicken is tender and the sauce has thickened.
  4. Step 4: Finish by stirring in 1 tbsp lime juice for brightness. Adjust salt and pepper to taste. Serve hot over rice or with fried plantains.

Frequently asked questions

How long does Caribbean-Style Stewed Chicken with Sofrito and Pigeon Peas take to make?

Total time is about 55 minutes (10 min prep + 45 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 Caribbean-Style Stewed Chicken with Sofrito and Pigeon Peas?

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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Caribbean-Style Stewed Chicken with Sofrito and Pigeon Peas?

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 Caribbean-Style Stewed Chicken with Sofrito and Pigeon Peas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Caribbean-Style Stewed Chicken with Sofrito and Pigeon Peas?

Caribbean chicken 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.

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