Sofrito-Braised Chicken with Plantains and Black Beans

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Tender chicken simmered in a fragrant sofrito base, served with caramelized plantains and a hearty black bean stew for a comforting Puerto Rican dinner. This puerto rican-inspired chicken ready in about 65 minutes pairs bone-in chicken thighs, ripe plantains, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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.

Ingredients

• 4 (about 1.5 lbs) bone-in chicken thighs
• 2 medium, peeled and sliced into 1/2-inch rounds ripe plantains
• 1 (15 oz) can, rinsed and drained black beans
• 2 tbsp olive oil
• 1/2 cup finely diced yellow onion
• 1/4 cup finely diced green bell pepper
• 2 cloves, minced garlic
• 1/4 cup tomato paste
• 1/2 cup chicken broth
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/4 cup chopped fresh cilantro

Instructions

1. Step 1: Pat chicken thighs dry with paper towels, then season both sides with 1/4 tsp salt and 1/8 tsp black pepper. Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat, add chicken skin-side down, and cook for 5 minutes until golden brown. Flip and cook 3 minutes more, then remove chicken and set aside.
2. Step 2: Add 1/2 cup diced yellow onion, 1/4 cup diced green bell pepper, and 2 minced garlic cloves to the skillet. Cook 4 minutes until softened, stirring occasionally. Stir in 1/4 cup tomato paste and cook 1 minute until fragrant.
3. Step 3: Add 1/2 cup chicken broth, 1 tsp ground cumin, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper. Simmer 2 minutes, scraping up browned bits. Stir in 1 (15 oz) can rinsed black beans and 1/2-inch sliced plantains, then nestle chicken back into the mixture.
4. Step 4: Cover skillet with lid or foil, transfer to preheated 375°F oven, and bake 35 minutes until chicken reaches 165°F and plantains are tender.
5. Step 5: Remove from oven, sprinkle with 1/4 cup chopped cilantro, and serve immediately.