One-Pot Chicken and Rice with Sofrito and Olives
A hearty, aromatic Puerto Rican classic where tender chicken and rice simmer together with vibrant sofrito and briny olives. This puerto rican-inspired chicken ready in about 60 minutes pairs pounds, bone-in, skin-on chicken thighs, tablespoons olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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
- 1.5 pounds, bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 large, diced onion
- 1, diced green bell pepper
- 1, diced red bell pepper
- 3 cloves, minced garlic
- 1/4 cup tomato paste
- 1 teaspoon dried oregano
- 1/2 cup white wine
- 1.5 cups long-grain rice
- 3 cups chicken broth
- 1/2 cup pitted green olives
Instructions
- Step 1: Season chicken thighs with salt and pepper; heat 2 tablespoons olive oil in a large pot over medium-high heat and brown chicken on both sides (5 minutes per side), then remove and set aside.
- Step 2: Add diced onion, green bell pepper, and red bell pepper to the pot; sauté for 5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
- Step 3: Add tomato paste and 1 teaspoon dried oregano, cooking for 1 minute until the paste deepens in color. Pour in 1/2 cup white wine and simmer for 2 minutes to deglaze the pot.
- Step 4: Return chicken to the pot, add rice and 3 cups chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until rice is tender.
- Step 5: Stir in 1/2 cup pitted green olives and cook uncovered for 5 more minutes until flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Chicken and Rice with Sofrito and Olives take to make?
Total time is about 60 minutes (20 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 Chicken and Rice with Sofrito and Olives?
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 tablespoons olive oil from drying out.
Can I substitute ingredients in One-Pot Chicken and Rice with Sofrito and Olives?
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 and Olives 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 Chicken and Rice with Sofrito and Olives?
Puerto Rican chicken 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.
What others are saying
- ★★★★★
This recipe saved my weeknight! The whole house smelled amazing.
- ★★★★☆
Slightly bland, but the olives added a nice touch.
- ★★★★☆
My family loved it, though I had to add more liquid to the rice.
