Sautéed Chicken with Puerto Rican Sofrito and Black Beans

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

Tender chicken thighs are sautéed with a vibrant Puerto Rican sofrito base and served alongside seasoned black beans for a hearty, flavorful meal. This caribbean-inspired chicken ready in about 35 minutes pairs boneless chicken thighs, olive oil, Puerto Rican sofrito 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: 10 min Cook: 25 min Serves 4 Caribbean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 lb boneless chicken thighs and sear for 5-6 minutes per side until golden brown and cooked through, about 12 minutes total. Transfer chicken to a plate.
  2. Step 2: In the same skillet, add 3 minced garlic cloves and 1/2 cup Puerto Rican sofrito, sautéing for 3-4 minutes until fragrant and the mixture thickens slightly.
  3. Step 3: Stir in 1 can (15 oz) drained and rinsed black beans, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Cook for 5 minutes, stirring occasionally until the beans are heated through and infused with the sofrito flavors.
  4. Step 4: Return the chicken to the skillet, nestling it into the beans and sofrito mixture. Cook together for 2 minutes to combine flavors.
  5. Step 5: Remove from heat and drizzle with 1 tbsp fresh lime juice. Garnish with 1/4 cup chopped fresh cilantro before serving.

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Frequently asked questions

How long does Sautéed Chicken with Puerto Rican Sofrito and Black Beans take to make?

Total time is about 35 minutes (10 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 Sautéed Chicken with Puerto Rican Sofrito and Black Beans?

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 boneless chicken thighs from drying out.

Can I substitute ingredients in Sautéed Chicken with Puerto Rican Sofrito and Black Beans?

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 Sautéed Chicken with Puerto Rican Sofrito and Black Beans 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 Sautéed Chicken with Puerto Rican Sofrito and Black Beans?

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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