Pan-Roasted Chicken with Sofrito and Black Beans

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

Tender pan-roasted chicken thighs simmered in a bright Puerto Rican sofrito sauce with earthy black beans, delivering vibrant flavors and comforting textures. This latin american-inspired chicken ready in about 50 minutes pairs bone-in chicken thighs, (15 oz) black beans, cooked and drained, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat until hot but not smoking. Season 4 bone-in chicken thighs with 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin, and 1 tsp smoked paprika. Place chicken skin-side down and sear for 5-6 minutes until golden brown and crisp.
  2. Step 2: Flip chicken thighs and add 1 cup Puerto Rican sofrito to the pan around the chicken. Cook for 3 minutes, stirring sofrito occasionally until fragrant and softened.
  3. Step 3: Pour in 1 cup chicken broth and 1 can (15 oz) drained black beans. Reduce heat to medium-low, cover, and simmer for 20 minutes until chicken is cooked through and sauce thickens slightly.
  4. Step 4: Remove lid and cook uncovered for 5 minutes to reduce sauce further. Serve chicken topped with beans and sofrito sauce.

Frequently asked questions

How long does Pan-Roasted 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 Pan-Roasted 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 Pan-Roasted 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 Pan-Roasted 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 Pan-Roasted 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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