Puerto Rican-Style Chicken Stew with Sofrito and Root Vegetables

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

A comforting Puerto Rican chicken stew simmered with traditional sofrito and hearty root vegetables, delivering rich, layered flavors in every bite. This caribbean-inspired chicken ready in about 70 minutes pairs bone-in chicken thighs, olive oil, sofrito for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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.

★ 4.4 (8 ratings) Prep: 20 min Cook: 50 min Serves 6 Caribbean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Add 6 bone-in chicken thighs and brown for 5-6 minutes per side until golden. Remove chicken and set aside.
  2. Step 2: In the same pot, add 1/2 cup sofrito and 4 minced garlic cloves. Sauté over medium heat for 3 minutes until fragrant and slightly thickened.
  3. Step 3: Add 2 cups cubed potatoes, 1 cup cubed yuca, and 1 cup sliced carrot to the pot. Stir to coat vegetables with sofrito mixture.
  4. Step 4: Pour in 4 cups chicken broth and 1/2 cup tomato sauce. Stir in 1 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper. Return the browned chicken thighs to the pot.
  5. Step 5: Bring stew to a boil, then reduce heat to low, cover, and simmer for 40 minutes until chicken is cooked through and vegetables are tender.
  6. Step 6: Sprinkle 2 tbsp chopped fresh cilantro before serving hot with white rice or crusty bread.

Frequently asked questions

How long does Puerto Rican-Style Chicken Stew with Sofrito and Root Vegetables take to make?

Total time is about 70 minutes (20 min prep + 50 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 Puerto Rican-Style Chicken Stew with Sofrito and Root Vegetables?

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 Puerto Rican-Style Chicken Stew with Sofrito and Root Vegetables?

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 Puerto Rican-Style Chicken Stew with Sofrito and Root Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Puerto Rican-Style Chicken Stew with Sofrito and Root Vegetables?

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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