One-Pot Chicken with Sofrito and Black Beans

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A classic Puerto Rican dish featuring tender chicken and rice cooked in a fragrant sofrito base, with the addition of black beans for a hearty, protein-rich meal. This Puerto Rican-inspired chicken recipe, ready in about 55 minutes, pairs chicken thighs, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 lbs, bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 large, diced onion
• 1 green, diced bell pepper
• 3 cloves, minced garlic
• 1 tbsp adobo seasoning
• 1.5 cups white rice
• 2 cups chicken broth
• 1 cup, cooked and rinsed black beans
• 1/2 cup, frozen peas
• 1/4 cup, chopped fresh parsley

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Instructions

1. Step 1: Pat 1.5 lbs bone-in, skin-on chicken thighs dry with paper towels and season with 1 tbsp adobo seasoning, 1/4 tsp salt, and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large pot over medium-high heat. Add the chicken thighs skin-side down and cook for 5-6 minutes until golden brown, then flip and cook for another 3 minutes. Remove the chicken and set aside.
2. Step 2: In the same pot, add 1 diced large onion and 1 diced green bell pepper. Sauté for 5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 1.5 cups long-grain white rice, 2 cups chicken broth, and 1/2 tsp salt. Stir to combine. Return the chicken to the pot, nestling it into the rice. Cover and reduce heat to low. Simmer for 25 minutes until the rice is tender and the chicken is cooked through.
4. Step 4: Stir in 1 cup cooked black beans and 1/2 cup frozen peas. Cook for 5 more minutes until the peas are heated through. Sprinkle with 1/4 cup chopped fresh parsley and serve.