One-Pot Sofrito Chicken and Rice with Caramelized Plantains

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

Tender chicken thighs simmered in a vibrant sofrito base, served over fluffy rice with golden caramelized plantains. This puerto rican-inspired one pot ready in about 55 minutes pairs chicken thighs, chicken broth, white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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.

★ 4.6 (10 ratings) Prep: 20 min Cook: 35 min Serves 4 Puerto Rican cuisine 650 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does One-Pot Sofrito Chicken and Rice with Caramelized Plantains 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 Sofrito Chicken and Rice with Caramelized Plantains?

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 chicken thighs from drying out.

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

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 with Caramelized Plantains 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 with Caramelized Plantains?

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.

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