One-Pot Sofrito Chicken and Rice

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 recipe, 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.

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Stir in 1/4 cup chopped cilantro and 1/2 tsp ground cumin, and cook for 2 minutes until vegetables are tender.
5. 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.
6. 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.
7. Step 7: Remove and discard the bay leaf, and let rest for 5 minutes before serving.