Sofrito-Braised Chicken with Rice and Annatto

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

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 sauce, served over rice infused with annatto seeds for a golden hue and rich flavor. This Puerto Rican-inspired chicken recipe, ready in about 55 minutes, pairs Chicken thighs, Chicken stock, Rice 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: 20 min Cook: 35 min Serves 4 Puerto Rican cuisine 650 cal/serving

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Ingredients

1.5 lbs Chicken thighs
2 cups Chicken stock
1 cup Rice
1 tsp Annatto seeds
1 medium, finely chopped Onion
1/2, finely chopped Green bell pepper
4 cloves, minced Garlic
2 tbsp, chopped Cilantro
2 tbsp Olive oil
1 tsp Salt
1/2 tsp Black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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Instructions

Step 1: Pat chicken thighs dry with paper towels, then season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until shimmering, then add chicken skin-side down and brown for 5-6 minutes until golden — do not move until they release easily from the pan.
Step 2: Remove chicken and set aside. Add 1/2 chopped onion, 1/4 cup chopped green bell pepper, and 4 minced garlic cloves to the pot, sautéing for 3 minutes until softened and fragrant. Stir in 1 tsp annatto seeds and cook for 1 minute until oil turns bright orange.
Step 3: Return chicken to the pot, add 2 cups chicken stock and 1 cup rice, stirring to submerge rice. Bring to a gentle simmer, cover, and reduce heat to low. Cook for 25 minutes, then uncover, stir in 2 tbsp chopped cilantro, and simmer for 5 minutes until rice is tender and liquid is absorbed.