One-Pot Chicken with Sofrito and Black Beans

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

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 ready in about 55 minutes pairs bone-in, skin-on chicken thighs, olive oil, large, diced 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.

Prep: 20 min Cook: 35 min Serves 6 Puerto Rican cuisine 420 cal/serving
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Ingredients

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.

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Frequently asked questions

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

Total time is about 55 minutes (20 min prep + 35 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 with Sofrito and Black Beans?

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 olive oil from drying out.

Can I substitute ingredients in One-Pot Chicken with Sofrito and Black Beans?

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 with Sofrito and Black Beans 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 with Sofrito and Black Beans?

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.

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