One-Pot Latin American Chicken with Sofrito and Black Beans

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

A hearty one-pot chicken dish simmered with aromatic sofrito, black beans, and regional Latin American spices for a comforting, layered flavor. This Latin American-inspired chicken recipe, ready in about 50 minutes, pairs bone-in 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 420 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.

Prep: 15 min Cook: 35 min Serves 4 Latin American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large deep skillet over medium-high heat. Season 4 bone-in chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then brown chicken skin side down for 5 minutes until golden and crispy; flip and cook 3 more minutes. Remove and set aside.
  2. Step 2: In the same skillet, add 1 medium diced yellow onion, 1 medium diced green bell pepper, and 1 medium diced red bell pepper. Sauté for 5 minutes until softened and fragrant.
  3. Step 3: Add 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp dried oregano. Cook for 1 minute until spices release aromas.
  4. Step 4: Stir in 14 oz canned diced tomatoes, 15 oz drained and rinsed black beans, and 1.5 cups chicken broth. Bring to a simmer.
  5. Step 5: Return the chicken thighs to the skillet, nestling them into the sauce. Cover and simmer on low heat for 25 minutes, until chicken is cooked through and sauce thickens.
  6. Step 6: Remove from heat and sprinkle 1/4 cup chopped fresh cilantro over the dish. Serve with lime wedges for squeezing over the top.

Frequently asked questions

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

Total time is about 50 minutes (15 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 Latin American 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 bone-in chicken thighs from drying out.

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

Latin American 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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