Puerto Rican-Style Sofrito Chicken Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Tender chicken simmered in a vibrant sofrito tomato sauce infused with bell peppers, onions, and garlic, capturing the heart of Puerto Rican home cooking. This latin american-inspired chicken ready in about 55 minutes pairs bone-in chicken thighs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 6 pieces (about 2 lbs) bone-in chicken thighs
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 1 medium, diced green bell pepper
• 1 medium, diced red bell pepper
• 4 cloves, minced garlic cloves
• 1 1/2 cups tomato sauce
• 1/4 cup chopped fresh cilantro
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1 cup chicken broth
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 1 tbsp lime juice
• for serving cooked white rice

Instructions

1. Step 1: Pat 6 bone-in chicken thighs dry and season evenly with 3/4 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a large pot over medium-high heat and brown chicken thighs for 5 minutes per side until golden. Remove and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion, 1 diced green bell pepper, 1 diced red bell pepper, and 4 minced garlic cloves. Sauté for 5-7 minutes until vegetables are soft and fragrant.
3. Step 3: Stir in 1 1/2 cups tomato sauce, 1 tsp dried oregano, 1/2 tsp ground cumin, 3/4 tsp salt, and 1/2 tsp black pepper. Cook for 2 minutes until the sauce thickens slightly.
4. Step 4: Return the browned chicken thighs to the pot, add 1 cup chicken broth, and bring to a simmer. Cover and cook on low heat for 30 minutes until chicken is cooked through and tender.
5. Step 5: Remove from heat, stir in 1/4 cup chopped fresh cilantro and 1 tbsp lime juice for brightness. Serve hot over cooked white rice.