Sofrito-Braised Chicken with Plantains

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs simmered in a vibrant sofrito base of bell peppers, tomatoes, and herbs, served with caramelized plantain slices for a comforting Puerto Rican meal. This Puerto Rican-inspired chicken recipe, ready in about 65 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 520 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: 15 min Cook: 50 min Serves 4 Puerto Rican cuisine 520 cal/serving

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Ingredients

4 (bone-in, skin-on, 1.5 lbs total) chicken thighs
2 tbsp olive oil
1, finely chopped onion
3 cloves, minced garlic
1, finely chopped green bell pepper
1, finely chopped red bell pepper
1/2 cup tomato sauce
1/2 cup chicken broth
2, peeled and sliced into 1/2-inch rounds plantains
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Pat chicken thighs dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken skin-side down and cook for 5 minutes until golden brown. Flip and cook for 3 minutes more. Remove chicken and set aside.
Step 3: In the same skillet, add chopped onion and sauté for 3 minutes until softened. Stir in minced garlic, green bell pepper, and red bell pepper, cooking for 4 minutes until vegetables are tender and fragrant.
Step 4: Add tomato sauce and chicken broth, scraping the skillet bottom to release browned bits. Return chicken to the skillet, skin-side up, and stir in 1 tsp dried oregano. Simmer covered for 30 minutes over low heat.
Step 5: Add plantain slices to the skillet, cover, and cook for 15 minutes until plantains are tender and edges are golden. Uncover and simmer sauce for 5 minutes until slightly thickened. Serve chicken and plantains with the sauce.