Coconut Rice and Sofrito Chicken with Black Beans

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

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 recipe, ready in about 45 minutes, pairs long-grain white rice, full-fat coconut milk, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.