Sofrito-Infused Arroz con Pollo with Chicken Thighs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Classic Puerto Rican rice cooked with aromatic sofrito, tender chicken thighs, and a touch of saffron for vibrant color. This puerto rican-inspired chicken 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.

★ 4.3 (12 ratings) Prep: 15 min Cook: 40 min Serves 4 Puerto Rican cuisine 400 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Let rest for 5 minutes before fluffing with a fork. Serve hot, garnished with extra sofrito if desired.

Frequently asked questions

How long does Sofrito-Infused Arroz con Pollo with Chicken Thighs take to make?

Total time is about 55 minutes (15 min prep + 40 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 with Chicken Thighs?

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 chicken thighs from drying out.

Can I substitute ingredients in Sofrito-Infused Arroz con Pollo with Chicken Thighs?

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 with Chicken Thighs 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 with Chicken Thighs?

Puerto Rican chicken 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.

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