Sofrito-Infused Arroz con Pollo with Chicken Thighs

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

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 drafted and published.

Classic Puerto Rican rice cooked with aromatic sofrito, tender chicken thighs, and a touch of saffron for vibrant color. This Puerto Rican-inspired chicken recipe, ready in about 55 minutes, pairs chicken thighs, chicken broth, short-grain rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 15 min Cook: 40 min Serves 4 Puerto Rican cuisine 400 cal/serving

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Ingredients

2 bone-in, skin-on (300g) chicken thighs
1 1/2 cups chicken broth
1 cup short-grain rice
3 tbsp sofrito
1/4 tsp saffron threads
1 tbsp olive oil
1/2 cup, finely diced onion
1/4 cup, diced bell pepper
2 cloves, minced garlic
1/2 tsp cumin
1/2 tsp salt

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Instructions

Step 1: Season 2 bone-in, skin-on chicken thighs (300g) with 1/2 tsp salt. Heat 1 tbsp olive oil in a large pot over medium-high heat. Sear chicken skin-side down for 5 minutes until golden, then flip and cook for 3 more minutes. Remove chicken and set aside.
Step 2: Add 1/2 cup finely diced onion and 1/4 cup diced bell pepper to the pot. Cook for 4 minutes until softened. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
Step 3: Add 3 tbsp sofrito, 1/2 tsp cumin, and 1/4 tsp saffron threads to the pot. Cook for 2 minutes to release flavors. Stir in 1 cup short-grain rice and cook for 1 minute until rice is coated.
Step 4: Pour in 1 1/2 cups chicken broth and return chicken to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes until rice is tender and liquid is absorbed.
Step 5: Let rest for 5 minutes before fluffing with a fork. Serve hot, garnished with extra sofrito if desired.