Sofrito-Infused Chicken and Rice with Caramelized Plantains

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Tender chicken thighs simmered in a fragrant sofrito base, served over fluffy rice with caramelized plantains for a perfect balance of savory and sweet. This puerto rican-inspired mexican ready in about 70 minutes pairs chicken thighs, long-grain white rice, medium green plantains for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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

• 1.5 lbs chicken thighs
• 1 cup long-grain white rice
• 2 medium green plantains
• 1/2 cup, finely chopped onion
• 1/4 cup, finely chopped green bell pepper
• 4 cloves, minced garlic
• 1/4 cup olive oil
• 1 cup chicken broth
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup, chopped culantro
• 1 tablespoon white vinegar

Instructions

1. Step 1: Pat 1.5 lbs chicken thighs dry with paper towels and season with 1 teaspoon salt and 1/2 teaspoon black pepper.
2. Step 2: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add chicken thighs skin-side down and cook for 5-6 minutes per side until golden brown; remove and set aside.
3. Step 3: Add 1/2 cup chopped onion and 1/4 cup chopped green bell pepper to the pot. Sauté for 3-4 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Stir in 1/4 cup chopped culantro, 1/2 teaspoon dried oregano, and 1/4 teaspoon salt. Cook for 2 minutes until aromatic.
5. Step 5: Add 1 cup long-grain white rice, 1 cup chicken broth, and 1 bay leaf. Stir to combine, bring to a simmer, cover, and reduce heat to low. Cook for 18-20 minutes until rice is tender.
6. Step 6: While rice cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Add 2 medium green plantains (sliced 1/2-inch thick) and cook for 5-7 minutes per side until caramelized; add 1 tablespoon white vinegar and stir to coat.
7. Step 7: After rice is cooked, remove bay leaf. Stir in the chicken thighs and their juices. Let simmer for 2 more minutes until flavors meld.
8. Step 8: Serve rice and chicken with caramelized plantains on the side.