Sofrito-Braised Chicken with Rice and Annatto
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 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sofrito-Braised Chicken with Rice and Annatto take to make?
Total time is about 55 minutes (20 min prep + 35 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 Rice and Annatto?
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 Rice and Annatto?
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 Rice and Annatto 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 Rice and Annatto?
Puerto Rican 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
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
