Sofrito-Glazed Chicken with Coconut Rice

By AislePrompt Editorial · ·

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.

Chicken thighs glazed with a fragrant sofrito sauce, accompanied by creamy coconut rice for a taste of Puerto Rico. This Puerto Rican-inspired chicken recipe, ready in about 70 minutes, pairs chicken thighs, sofrito base, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 25 min Cook: 45 min Serves 4 Puerto Rican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry and season with 1/2 tsp salt. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear chicken skin-side down for 5 minutes until golden, then flip and cook for 3 minutes more.
  2. Step 2: Add 1/2 cup sofrito base to the skillet, stirring to coat chicken. Reduce heat to low and simmer for 25 minutes until chicken is cooked through and sauce is thickened.
  3. Step 3: While chicken cooks, combine 1 cup white rice, 1 cup water, 1/2 cup coconut milk, and 1/2 tsp salt in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender.
  4. Step 4: Remove chicken from skillet and let rest for 5 minutes. Discard excess fat from skillet, then return to medium heat and simmer remaining sauce for 2 minutes until glossy.
  5. Step 5: Fluff cooked rice and serve chicken topped with sofrito glaze, garnished with lime slices and 2 tbsp chopped cilantro.

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