One-Pot Caribbean Chicken and Rice with Sofrito

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A vibrant one-pot dish combining tender chicken thighs simmered with aromatic sofrito and fluffy yellow rice. This Caribbean-inspired one-pot recipe, 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.

Ingredients

• 6 pieces bone-in chicken thighs
• 3 tbsp olive oil
• 1 cup sofrito (blend of cilantro, garlic, onions, and peppers)
• 2 cups long-grain white rice
• 4 cups chicken broth
• 1 tsp ground turmeric
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 bay leaves
• 1 cup green peas
• 1/4 cup chopped cilantro for garnish

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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.