One-Pot Chicken and Pigeon Pea Rice with Sofrito

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A hearty Puerto Rican-inspired dish featuring tender chicken simmered with aromatic rice, pigeon peas, and a fragrant sofrito base. This puerto rican-inspired one pot ready in about 70 minutes pairs bone-in skin-on chicken thighs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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

• 1.5 pounds bone-in skin-on chicken thighs
• 2 tablespoons olive oil
• 1 large, finely chopped yellow onion
• 2, minced garlic cloves
• 1, finely chopped green bell pepper
• 1/2, thinly sliced green onions
• 2 tablespoons tomato paste
• 14 ounces diced tomatoes
• 15 ounces, drained and rinsed pigeon peas
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 teaspoon adobo seasoning
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 1/4 cup, chopped fresh cilantro

Instructions

1. Step 1: Pat 1.5 pounds bone-in skin-on chicken thighs dry with paper towels; season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon adobo seasoning. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat; add chicken skin-side down and cook for 5-6 minutes until golden brown, then flip and cook 3-4 minutes more. Remove chicken and set aside.
2. Step 2: Add 1 large chopped yellow onion, 2 minced garlic cloves, 1 finely chopped green bell pepper, and 1/2 chopped green onion to the pot. Sauté for 5 minutes until softened and fragrant. Stir in 2 tablespoons tomato paste and cook for 1 minute until darkened.
3. Step 3: Add 14 ounces diced tomatoes, 15 ounces drained pigeon peas, 1 cup long-grain white rice, 2 cups chicken broth, 1/2 teaspoon dried oregano, 1 bay leaf, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender.
4. Step 4: Place chicken on top of rice, cover, and cook 10 minutes more until chicken reaches 165°F. Discard bay leaf and garnish with 1/4 cup fresh cilantro.