Coconut Rice and Sofrito Chicken with Black Beans
A fragrant one-pot meal featuring tender chicken simmered in a savory sofrito base, served over creamy coconut rice and black beans. This puerto rican-inspired chicken ready in about 45 minutes pairs long-grain white rice, (13.5 oz) full-fat coconut milk, pound bone-in skin-on chicken thighs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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.
Ingredients
- 1 cup long-grain white rice
- 1 can (13.5 oz) full-fat coconut milk
- 1 pound bone-in skin-on chicken thighs
- 1/2 cup, finely chopped onion
- 1/2 cup, finely chopped tomato
- 1/4 cup, finely chopped green bell pepper
- 3 cloves, minced garlic
- 1 teaspoon dried oregano
- 1 can (15 oz), drained and rinsed black beans
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1 cup water
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large pot over medium-high heat. Pat chicken thighs dry and season with 1 teaspoon salt, 1/2 teaspoon cumin, and 1/2 teaspoon thyme. Sear for 3-4 minutes per side until golden brown, then remove and set aside.
- Step 2: Add chopped onion, tomato, green bell pepper, and 3 minced garlic cloves to the pot. Sauté for 5 minutes until softened and fragrant, stirring occasionally.
- Step 3: Stir in 1 teaspoon dried oregano, 1 cup water, and drained black beans. Simmer for 5 minutes, then add rice and coconut milk. Stir to combine, nestle seared chicken on top, and bring to a gentle boil.
- Step 4: Reduce heat to low, cover, and simmer for 20 minutes or until rice is tender and liquid absorbed. Let rest covered for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut Rice and Sofrito Chicken with Black Beans take to make?
Total time is about 45 minutes (20 min prep + 25 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 Coconut Rice and Sofrito Chicken with Black Beans?
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 long-grain white rice from drying out.
Can I substitute ingredients in Coconut Rice and Sofrito Chicken with Black Beans?
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 Coconut Rice and Sofrito Chicken with Black Beans 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 Coconut Rice and Sofrito Chicken with Black Beans?
Puerto Rican 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.
What others are saying
- ★★★★★
Absolutely wonderful.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
