Puerto Rican-Style Chicken Stew with Sofrito and Potatoes

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting Puerto Rican chicken stew simmered with aromatic sofrito, tender potatoes, and vibrant spices for a wholesome meal. This Caribbean-inspired chicken recipe, ready in about 65 minutes, pairs bone-in chicken thighs, sofrito, white potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 50 min Serves 4 Caribbean cuisine 420 cal/serving

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Ingredients

4 (about 2 lbs) bone-in chicken thighs
1/2 cup sofrito
3 medium, peeled and cut into 1-inch cubes white potatoes
4 cups chicken broth
2 tbsp olive oil
3 minced garlic cloves
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1 whole bay leaf
1/4 cup chopped for garnish fresh cilantro

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Season 4 bone-in chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then brown chicken for 4 minutes per side until golden.
Step 2: Remove chicken and set aside. In the same pot, add 3 minced garlic cloves and 1/2 cup sofrito, sauté for 2 minutes until fragrant.
Step 3: Add 3 medium peeled and cubed white potatoes, 1 tsp dried oregano, and 1 bay leaf to the pot. Stir to combine.
Step 4: Pour in 4 cups chicken broth, scraping bottom of pot to deglaze. Return chicken thighs to the pot.
Step 5: Bring to a boil, reduce heat to low, cover, and simmer for 35-40 minutes until chicken is cooked through and potatoes are tender.
Step 6: Remove bay leaf, garnish with 1/4 cup chopped fresh cilantro, and serve hot with white rice or crusty bread.