Pan-Seared Chicken with Spiced Puerto Rican Sofrito

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

Juicy pan-seared chicken breasts served with a vibrant homemade Puerto Rican sofrito sauce, bursting with fresh herbs and peppers. This caribbean-inspired chicken ready in about 40 minutes pairs olive oil, medium, diced green bell pepper, medium, diced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 25 min Serves 4 Caribbean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 boneless skinless chicken breasts (6 oz each) and season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp ground cumin. Heat 3 tbsp olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden brown and cooked through with an internal temperature of 165°F. Transfer to a plate and cover loosely.
  2. Step 2: In the same skillet, add 2 tbsp olive oil for the sofrito and heat over medium heat. Add 1 medium diced green bell pepper, 1 medium diced red bell pepper, 1 medium diced white onion, and sauté for 5 minutes until softened and fragrant.
  3. Step 3: Stir in 4 minced garlic cloves, 1/4 cup chopped cilantro, 2 tbsp chopped culantro, and 2 tbsp tomato paste. Cook for another 2 minutes until the tomato paste darkens slightly and the mixture is aromatic.
  4. Step 4: Pour in 1/4 cup water to loosen the sofrito, stir well, and simmer for 3 minutes until the sauce thickens slightly. Adjust seasoning if needed.
  5. Step 5: Return the chicken to the skillet, spoon some sofrito over each piece, and cook together for 2 minutes to meld flavors before serving.

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Frequently asked questions

How long does Pan-Seared Chicken with Spiced Puerto Rican Sofrito take to make?

Total time is about 40 minutes (15 min prep + 25 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-Seared Chicken with Spiced Puerto Rican Sofrito?

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 olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Spiced Puerto Rican Sofrito?

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-Seared Chicken with Spiced Puerto Rican Sofrito 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-Seared Chicken with Spiced Puerto Rican Sofrito?

Caribbean 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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