Sofrito Chicken with Plantains

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

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 developed and reviewed.

Tender chicken thighs slow-simmered in a vibrant sofrito base with caramelized plantains, creating a deeply flavorful one-pan meal. This Puerto Rican-inspired one-pot recipe, ready in about 65 minutes, pairs chicken thighs, ripe plantains, tomato paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 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: 45 min Serves 4 Puerto Rican cuisine 510 cal/serving

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Ingredients

1.5 lbs chicken thighs
2 medium ripe plantains
2 tbsp tomato paste
1 cup (made with 1 onion, 2 green peppers, 3 garlic cloves, 1/4 cup oil) sofrito base
1 cup chicken broth
1 tsp cumin
1/2 tsp paprika
1 tbsp olive oil

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Instructions

Step 1: Pat 1.5 lbs chicken thighs dry and season with 1 tsp cumin and 1/2 tsp paprika. Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high heat. Sear chicken thighs for 4 minutes per side until golden brown, then remove and set aside.
Step 2: Add 1 cup sofrito base to the skillet, stirring constantly for 2 minutes until oil separates. Stir in 2 tbsp tomato paste and cook for 1 minute more.
Step 3: Return chicken thighs to the skillet, nestling them into the sofrito. Pour in 1 cup chicken broth, cover with a lid, and simmer on low heat for 30 minutes.
Step 4: While chicken simmers, peel and slice 2 medium plantains into 1/2-inch thick rounds. Add to the skillet during the last 10 minutes of cooking, turning once to caramelize.