Sofrito-Infused Chicken and Rice

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

Tender chicken thighs simmered in a fragrant sofrito base, served over aromatic rice with a hint of annatto. This puerto rican-inspired chicken ready in about 50 minutes pairs Chicken thighs, Sofrito mix, Long-grain rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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.

★ 4.1 (13 ratings) Prep: 25 min Cook: 25 min Serves 4 Puerto Rican cuisine 500 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1.5 lbs chicken thighs dry and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large pot over medium-high heat, add chicken thighs skin-side down, and cook for 5-6 minutes until golden brown; flip and cook 3 more minutes.
  2. Step 2: Add 1 cup sofrito mix, 1/4 teaspoon annatto seeds, and 1/2 teaspoon salt to the pot. Stir for 2 minutes until fragrant, then add 1 cup rice and 2 cups chicken broth.
  3. Step 3: Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid absorbed.
  4. Step 4: Remove chicken, shred meat, and discard skin/bones. Fluff rice with a fork, stir in shredded chicken, and garnish with 2 tablespoons chopped cilantro.

Frequently asked questions

How long does Sofrito-Infused Chicken and Rice take to make?

Total time is about 50 minutes (25 min prep + 25 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 Chicken and Rice?

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 Chicken and Rice?

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 Chicken and Rice 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 Chicken and Rice?

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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