Sofrito-Infused Arroz con Pollo
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 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.
Ingredients
- 1 lb bone-in chicken thighs
- 1 1/2 cups long-grain white rice
- 1 cup Puerto Rican sofrito blend
- 2 cups chicken broth
- 1/2 cup diced red bell pepper
- 3 tbsp, chopped fresh cilantro
- 1 tbsp lime juice
- 2 tbsp olive oil
- 2 cloves, minced garlic
- 1 tsp salt
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sofrito-Infused Arroz con Pollo 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-Infused Arroz con Pollo?
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 bone-in chicken thighs from drying out.
Can I substitute ingredients in Sofrito-Infused Arroz con Pollo?
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-Infused Arroz con Pollo 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-Infused Arroz con Pollo?
Puerto Rican one pot 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
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Simple and delicious.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
