Sautéed Chicken Thighs with Rice and Fresh Tomato-Cilantro Salsa

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Crispy-skinned chicken thighs simmered in a fragrant sofrito base, served over fluffy rice with a vibrant, herbaceous tomato salsa. This Caribbean recipe, ready in about 50 minutes, pairs Chicken thighs, Olive oil, Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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.

Ingredients

• 1.5 lbs (bone-in, skin-on) Chicken thighs
• 2 tbsp Olive oil
• 1/2 cup, finely diced Onion
• 1/4 cup, finely diced Green bell pepper
• 1/4 cup, minced Garlic
• 1/4 cup, chopped Culantro
• 1 cup Long-grain white rice
• 2 cups Chicken broth
• 1 large, diced Tomato
• 1/4 cup, chopped Cilantro
• 2, thinly sliced Green onion
• 1/2 tsp Salt
• 1/4 tsp Black pepper

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Instructions

1. Step 1: Pat 1.5 lbs bone-in, skin-on chicken thighs dry with paper towels. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place chicken skin-side down and cook for 10-12 minutes until golden brown, flipping once, then remove and set aside.
2. Step 2: Add 1/2 cup diced onion, 1/4 cup diced green bell pepper, 1/4 cup minced garlic, and 1/4 cup chopped culantro to the skillet. Sauté for 5 minutes over medium heat until vegetables are softened and fragrant.
3. Step 3: Stir in 1 cup long-grain white rice, then pour in 2 cups chicken broth. Season with 1/2 tsp salt and 1/4 tsp black pepper. Bring to a simmer, cover, reduce heat to low, and cook for 18-20 minutes until rice is tender and liquid absorbed.
4. Step 4: While rice cooks, combine 1 large diced tomato, 1/4 cup chopped cilantro, and 2 thinly sliced green onions in a small bowl.
5. Step 5: After rice is cooked, let rest 5 minutes. Fluff rice with a fork, place chicken thighs on top, and serve with tomato-cilantro salsa on the side.