One-Pot Chicken and Rice with Sofrito

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

Tender chicken thighs simmered in a vibrant rice base with aromatic vegetables, creating a deeply flavorful weeknight meal. This puerto rican-inspired one pot ready in about 65 minutes pairs chicken thighs, long-grain white rice, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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.

★ 4.2 (13 ratings) Prep: 20 min Cook: 45 min Serves 4 Puerto Rican cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1.5 lbs chicken thighs dry with paper towels and season with salt. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add chicken thighs, skin-side down, and cook for 5-6 minutes per side until golden brown and skin is crisp. Remove and set aside.
  2. Step 2: Add remaining 1 tbsp olive oil to the pot. Add 1 large onion (finely diced), 3 garlic cloves (minced), 1 green bell pepper (finely diced), and 1 red bell pepper (finely diced). Sauté for 5 minutes until vegetables soften and become fragrant.
  3. Step 3: Stir in 1 tsp dried oregano and 1/2 tsp ground cumin. Add 1 cup long-grain white rice and cook for 1 minute, stirring to coat rice in oil and spices.
  4. Step 4: Pour in 2 cups chicken broth and add 1 bay leaf. Return chicken thighs to the pot, nestling them into the rice. Bring to a gentle simmer, cover with a tight lid, and reduce heat to low. Cook for 30-35 minutes until rice is tender and chicken is cooked through.
  5. Step 5: Remove chicken and bay leaf. Fluff rice with a fork, return chicken, and garnish with 1/4 cup chopped fresh cilantro before serving.

Frequently asked questions

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

Total time is about 65 minutes (20 min prep + 45 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 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 chicken thighs from drying out.

Can I substitute ingredients in One-Pot 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 Chicken and Rice with Sofrito for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Chicken and Rice with Sofrito?

Puerto Rican 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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