Sofrito-Infused Chicken Thighs with Fried Plantains

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

Juicy chicken thighs simmered in a fragrant sofrito base, served alongside golden fried plantains for a perfect balance of savory and sweet. This puerto rican-inspired chicken ready in about 40 minutes pairs (bone-in, skin-on) chicken thighs, olive oil, small, finely diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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: 15 min Cook: 25 min Serves 4 Puerto Rican cuisine 460 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat chicken thighs dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken skin-side down for 5 minutes until golden brown, then flip and cook for 3 more minutes. Remove chicken and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp olive oil. Sauté 1/2 diced onion, 2 minced garlic cloves, and 1/2 diced green bell pepper for 3 minutes until softened. Stir in 1/4 cup chopped culantro, 1 tbsp tomato paste, and 1/2 tsp dried oregano, cooking for 1 minute until fragrant.
  3. Step 3: Return chicken to the skillet, pour in 1/4 cup chicken broth, and bring to a gentle simmer. Cover and cook for 20 minutes until chicken is tender and internal temperature reaches 165°F. Meanwhile, heat 1/4 cup vegetable oil in a separate skillet over medium heat. Fry plantain slices for 3 minutes per side until golden brown and caramelized, then drain on paper towels.

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Frequently asked questions

How long does Sofrito-Infused Chicken Thighs with Fried Plantains take to make?

Total time is about 40 minutes (15 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 Thighs with Fried 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 olive oil from drying out.

Can I substitute ingredients in Sofrito-Infused Chicken Thighs with Fried 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 Thighs with Fried 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 Thighs with Fried Plantains?

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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