One-Pot Sofrito Chicken and Rice with Caramelized Plantains

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

Tender chicken thighs simmered in a vibrant sofrito base, served over fluffy rice with golden caramelized plantains. This Puerto Rican one-pot recipe, ready in about 55 minutes, pairs chicken thighs, chicken broth, and white rice for a weeknight-friendly dinner. Each serving lands at about 650 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 "Build a week of meals around this recipe" 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 chicken thighs
• 2 cups chicken broth
• 1 cup white rice
• 2 medium green plantains
• 1/2 cup tomato sauce
• 1/2 cup onion
• 1/4 cup green bell pepper
• 3 cloves garlic
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cumin
• 1/2 tsp oregano
• 1/4 tsp cinnamon

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Instructions

1. Step 1: Pat chicken thighs dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add chicken skin-side down and cook for 5-7 minutes until golden brown, then flip and cook 2 minutes more. Remove chicken and set aside.
2. Step 2: Add remaining 1 tbsp olive oil to Dutch oven. Add chopped onion, green bell pepper, and minced garlic. Sauté for 3-4 minutes until softened. Stir in tomato sauce and cook 2 minutes until thickened.
3. Step 3: Add chicken broth, rice, cumin, oregano, cinnamon, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine. Return chicken to pot, nestling into rice. Bring to simmer, cover, and cook 25 minutes on low heat.
4. Step 4: While rice cooks, heat skillet over medium heat. Add plantain slices and cook 4-5 minutes per side until golden and caramelized. Set aside.
5. Step 5: After cooking, remove chicken, let rice rest 5 minutes, then fluff with fork. Serve chicken and rice with caramelized plantains on the side.