Sofrito-Infused Chicken and Rice with Plantains

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

A one-pot comfort dish featuring tender chicken, fragrant rice, and caramelized plantains cooked in a rich tomato-and-herb sofrito base. This puerto rican-inspired one pot ready in about 65 minutes pairs chicken thighs, white long grain rice, ripe plantains for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 720 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 white long grain rice
• 2 medium ripe plantains
• 1/2 cup olive oil
• 1 large yellow onion
• 1/4 cup cilantro
• 3 cloves garlic
• 1/4 cup green bell pepper
• 2 tomato
• 2 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1 bay leaf

Instructions

1. Step 1: Heat 1/2 cup olive oil in a large Dutch oven over medium-high heat. Add 1 large yellow onion (finely diced) and 1/4 cup cilantro (chopped), cooking for 3 minutes until translucent and fragrant. Add 3 minced garlic cloves and 1/4 cup green bell pepper (finely diced), stirring for 2 minutes until softened.
2. Step 2: Add 2 diced tomatoes and 1/4 cup cilantro (chopped), cooking for 5 minutes until tomatoes break down and mixture thickens. Stir in 1.5 lbs chicken thighs (bone-in, skin-on), 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried oregano, searing for 4 minutes per side until golden.
3. Step 3: Pour in 2 cups chicken broth and add 1 bay leaf, bringing to a simmer. Cover and cook for 25 minutes until chicken is tender. Remove chicken and set aside.
4. Step 4: Add 1 cup uncooked white long grain rice to the pot, stirring to coat. Cover and cook for 15 minutes until rice is tender and liquid absorbed.
5. Step 5: Return chicken to pot, add 2 sliced ripe plantains (1/2-inch thick), and stir to combine. Cover and cook for 5 minutes until plantains are heated through and slightly caramelized.