Sofrito-Infused Chicken and Rice with Green Plantains

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Tender chicken thighs simmered in a vibrant sofrito base with garlic, peppers, and tomatoes, served over rice cooked with fresh cilantro and sweet plantains. This Mexican recipe, ready in about 68 minutes, pairs bone-in chicken thighs, olive oil, yellow onion 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

• 12 oz bone-in chicken thighs
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 2 cloves, minced garlic
• 1/2 cup, diced green bell pepper
• 1/2 cup tomato sauce
• 1 cup long-grain rice
• 2 cups chicken broth
• 1/4 cup, chopped cilantro
• 2 medium, sliced into 1/2-inch rounds ripe plantains
• 1/2 tsp freshly ground black pepper
• 1 tsp salt

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat chicken thighs dry with paper towels, then season with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add chicken skin-side down and sear for 5 minutes until golden brown, then flip and cook for 3 more minutes.
3. Step 3: Remove chicken and set aside. Add diced onion, minced garlic, and diced green bell pepper to the pot, sautéing for 4 minutes until softened and fragrant.
4. Step 4: Stir in tomato sauce and cook for 2 minutes until thickened. Add rice, chicken broth, 1/2 tsp salt, and 1/2 tsp black pepper, then bring to a gentle boil.
5. Step 5: Nestle chicken thighs back into the pot, cover, and reduce heat to low. Simmer for 25 minutes until rice is tender and chicken is cooked through.
6. Step 6: Stir in chopped cilantro and sliced plantains, cover, and cook for 8 more minutes until plantains are tender and slightly caramelized.