Sofrito-Infused Arroz con Pollo

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.

A vibrant one-pot dish where tender chicken and rice absorb the aromatic flavors of Puerto Rican sofrito, finished with a hint of citrus for bright complexity. This Puerto Rican-inspired one-pot recipe, ready in about 55 minutes, pairs bone-in chicken thighs, long-grain white rice, Puerto Rican sofrito blend for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1 lb bone-in chicken thighs dry with paper towels and season with 1 tsp salt. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add chicken, skin-side down, and cook 5 minutes until golden brown, then flip and cook 4 minutes more.
  2. Step 2: Remove chicken and set aside. Add 1 cup Puerto Rican sofrito blend and 2 minced garlic cloves to the pot, stirring constantly for 2 minutes until fragrant and softened.
  3. Step 3: Add 1 1/2 cups long-grain rice and stir for 1 minute to coat each grain. Pour in 2 cups chicken broth and 1/2 cup diced red bell pepper, then return chicken to the pot, nestling it into the rice.
  4. Step 4: Bring to a gentle boil, cover tightly with a lid, reduce heat to low, and simmer for 25 minutes until rice is tender and liquid is absorbed.
  5. Step 5: Remove chicken, fluff rice with a fork, stir in 3 tbsp chopped cilantro and 1 tbsp lime juice, and let sit covered for 5 minutes before serving.

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