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

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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.

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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