One-Pot Sofrito Chicken and Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Tender chicken thighs simmered in a fragrant sofrito base with bell peppers and garlic, a comforting Puerto Rican weeknight meal. This puerto rican-inspired one pot ready in about 60 minutes pairs bone-in, skin-on 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 550 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.

★ 3.8 (12 ratings) Prep: 20 min Cook: 40 min Serves 4 Puerto Rican cuisine 550 cal/serving

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Ingredients

1.5 lbs bone-in, skin-on chicken thighs
1 cup long-grain white rice
2 cups chicken broth
1 medium, finely chopped onion
4 cloves, minced garlic
1, finely diced green bell pepper
1/4 cup, chopped cilantro
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 bay leaf
1/2 tsp ground cumin

Instructions

Step 1: Pat 1.5 lbs bone-in, skin-on chicken thighs dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
Step 2: Add the chicken thighs to the pot, skin-side down, and cook for 5-6 minutes per side until golden brown, then remove and set aside.
Step 3: Add 1 medium finely chopped onion and 4 minced garlic cloves to the pot and cook for 3 minutes until softened, then add 1 green bell pepper, finely diced, and cook for 1 minute until fragrant.
Step 4: Stir in 1/4 cup chopped cilantro and 1/2 tsp ground cumin, and cook for 2 minutes until vegetables are tender.
Step 5: Return the chicken thighs to the pot, add 1 cup long-grain white rice and 2 cups chicken broth, and stir to combine. Add 1 bay leaf.
Step 6: Bring to a gentle boil, then reduce heat to low, cover, and simmer for 30-35 minutes until rice is tender and chicken reaches 165°F internal temperature.
Step 7: Remove and discard the bay leaf, and let rest for 5 minutes before serving.

Equipment for this recipe

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Frequently asked questions

How long does One-Pot Sofrito Chicken and Rice 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 Sofrito Chicken and Rice?

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 long-grain white rice from drying out.

Can I substitute ingredients in One-Pot Sofrito Chicken and Rice?

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 Sofrito Chicken and Rice 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 Sofrito Chicken and Rice?

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.