Dominican-Style Chicken Stew with Sofrito and Plantains

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

A hearty Caribbean chicken stew infused with traditional Dominican sofrito and sweet fried plantains, perfect for a comforting meal. This caribbean-inspired chicken ready in about 60 minutes pairs bone-in chicken thighs, olive oil, sofrito (Dominican seasoning blend) 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.

Ingredients

• 2 lbs bone-in chicken thighs
• 3 tbsp olive oil
• 1/2 cup sofrito (Dominican seasoning blend)
• 1 medium white onion, chopped
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 2 large ripe plantains
• 2 cups chicken broth
• 1 cup diced tomatoes
• 2 bay leaves
• 1 tsp ground cumin
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• for serving lime wedges

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Season 2 lbs bone-in chicken thighs with 1 1/2 tsp salt and 1/2 tsp black pepper, then brown them for 5 minutes per side until golden and crispy. Remove and set aside.
2. Step 2: In the same pot, add 1/2 cup sofrito, 1 medium chopped white onion, 1 diced green bell pepper, and 4 minced garlic cloves. Sauté for 4-5 minutes until fragrant and softened.
3. Step 3: Stir in 1 tsp ground cumin, 1 cup diced tomatoes, and 2 bay leaves, cooking for 2 minutes. Return chicken to the pot and pour in 2 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes until chicken is tender.
4. Step 4: While chicken cooks, peel and slice 2 large ripe plantains into 1/2-inch thick diagonal slices. Heat 1/4 inch vegetable oil in a skillet over medium heat and fry plantains for 2-3 minutes per side until golden brown and caramelized. Drain on paper towels.
5. Step 5: Remove bay leaves from stew, sprinkle with 1/4 cup chopped fresh cilantro, and adjust seasoning with salt if needed. Serve chicken stew hot with fried plantains and lime wedges on the side.