Sofrito-Infused Chicken and Rice with Green Plantains

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

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 puerto rican-inspired mexican ready in about 68 minutes pairs bone-in chicken thighs, olive oil, large, diced 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.

Prep: 25 min Cook: 43 min Serves 4 Puerto Rican cuisine 520 cal/serving
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Ingredients

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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.

Frequently asked questions

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

Total time is about 68 minutes (25 min prep + 43 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 with Green Plantains?

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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Sofrito-Infused Chicken and Rice with Green Plantains?

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 with Green Plantains 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 with Green Plantains?

Puerto Rican mexican 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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