One-Pot Caribbean Chicken and Rice with Sofrito

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

A vibrant one-pot dish combining tender chicken thighs simmered with aromatic sofrito and fluffy yellow rice. This caribbean-inspired one pot ready in about 55 minutes pairs bone-in chicken thighs, olive oil, long-grain white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

★ 4.4 (10 ratings) Prep: 15 min Cook: 40 min Serves 6 Caribbean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large, heavy-bottomed pot over medium-high heat. Add 6 bone-in chicken thighs seasoned with 1 1/2 tsp salt and 1 tsp black pepper. Sear for 5-6 minutes per side until golden brown and crisp on the edges. Remove and set aside.
  2. Step 2: Lower heat to medium and add 1 cup sofrito to the same pot. Sauté for 3-4 minutes until fragrant and slightly thickened, scraping up browned bits from the chicken.
  3. Step 3: Stir in 2 cups long-grain white rice and 1 tsp ground turmeric, coating the rice evenly with the sofrito mixture.
  4. Step 4: Pour in 4 cups chicken broth and add 2 bay leaves. Bring to a boil, then reduce heat to low. Nestle the seared chicken thighs back on top of the rice.
  5. Step 5: Cover tightly and simmer gently for 25 minutes. After 20 minutes, scatter 1 cup green peas over the rice and continue cooking until rice is tender and liquid absorbed.
  6. Step 6: Remove from heat, discard bay leaves, and let rest covered for 5 minutes. Fluff the rice with a fork and sprinkle 1/4 cup chopped cilantro over the top before serving.

Frequently asked questions

How long does One-Pot Caribbean Chicken and Rice with Sofrito take to make?

Total time is about 55 minutes (15 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 One-Pot Caribbean Chicken and Rice with 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 bone-in chicken thighs from drying out.

Can I substitute ingredients in One-Pot Caribbean Chicken and Rice with 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 One-Pot Caribbean Chicken and Rice with 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 One-Pot Caribbean Chicken and Rice with Sofrito?

Caribbean 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.

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