Sofrito-Braised Chicken with Coconut Rice

By · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs simmered in a fragrant garlic-and-tomato sofrito, paired with creamy coconut rice for a comforting Puerto Rican-inspired meal. This caribbean-inspired chicken ready in about 70 minutes pairs Chicken thighs, Olive oil, medium, finely diced 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.

Prep: 25 min Cook: 45 min Serves 4 Caribbean cuisine 650 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Pat chicken thighs dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat, add chicken skin-side down, and cook for 5 minutes until golden. Flip and cook 5 more minutes, then remove from skillet.
  2. Step 2: Add remaining 1 tbsp olive oil to skillet, then add diced onion and green bell pepper. Cook for 3 minutes until softened. Stir in minced garlic, diced tomato, chopped cilantro, and oregano, cooking for 2 minutes until fragrant.
  3. Step 3: Return chicken to skillet, nestling it in the sofrito mixture. Pour in coconut milk and chicken broth, then bring to a gentle simmer. Cover, reduce heat to low, and cook for 25 minutes.
  4. Step 4: While chicken simmers, rinse rice under cold water until water runs clear. Combine rice, 1 cup water, and a pinch of salt in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until tender.
  5. Step 5: After 25 minutes, remove chicken from skillet and set aside. Skim excess fat from sauce, return chicken to skillet, and simmer uncovered for 5 minutes to thicken sauce slightly.
  6. Step 6: Serve chicken with coconut rice, spooning sofrito sauce over both.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Sofrito-Braised Chicken with Coconut Rice take to make?

Total time is about 70 minutes (25 min prep + 45 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 Sofrito-Braised Chicken with Coconut Rice?

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 chicken thighs from drying out.

Can I substitute ingredients in Sofrito-Braised Chicken with Coconut Rice?

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 Sofrito-Braised Chicken with Coconut Rice 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 Sofrito-Braised Chicken with Coconut Rice?

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.

What others are saying

Related recipes