Sofrito-Braised Chicken with Coconut Rice

Juicy chicken thighs simmered in a fragrant garlic-and-tomato sofrito, paired with creamy coconut rice for a comforting Puerto Rican-inspired meal.

Cuisine: Caribbean

Category: Chicken

Prep: 25 minutes. Cook: 45 minutes.

Serves 4.

Ingredients

• 1.5 lbs Chicken thighs
• 2 tbsp Olive oil
• 1 medium, finely diced Onion
• 1/2 cup, finely diced Green bell pepper
• 3 cloves, minced Garlic
• 1 medium, diced Tomato
• 2 tbsp, chopped Cilantro
• 1 tsp Oregano
• 1 can (13.5 oz) Coconut milk
• 1 cup Chicken broth
• 1 cup White rice
• 1/2 tsp Salt

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.