Sofrito-Infused Chicken with Fried Plantains

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Tender chicken simmered in a fragrant sofrito base, served with golden caramelized plantains for a perfect balance of savory and sweet. This puerto rican-inspired chicken ready in about 75 minutes pairs bone-in, skin-on chicken thighs, finely chopped onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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 bone-in, skin-on chicken thighs
• 1 cup, finely chopped onion
• 3 cloves, minced garlic
• 1/2 cup, finely chopped green bell pepper
• 1/2 cup, finely chopped red bell pepper
• 1/4 cup olive oil
• 2 tbsp tomato paste
• 1 tsp cumin
• 1/2 tsp oregano
• 1 cup chicken broth
• 1 bay leaf
• 3/4 tsp salt
• 1/4 tsp black pepper
• 2 large, peeled and sliced into 1/2-inch rounds plantains
• 2 tbsp vegetable oil

Instructions

1. Step 1: Pat 1.5 lbs bone-in, skin-on chicken thighs dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 1/4 cup olive oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken thighs, skin-side down, and cook for 5-6 minutes per side until golden brown; transfer to a plate.
3. Step 3: Add 1 cup finely chopped onion, 1/2 cup finely chopped green bell pepper, and 1/2 cup finely chopped red bell pepper to the pot, and cook for 5 minutes until softened. Add 1 tbsp minced garlic and cook for 1 minute until fragrant.
4. Step 4: Stir in 2 tbsp tomato paste, 1 tsp ground cumin, and 1/2 tsp dried oregano, and cook for 1 minute. Add 1 cup chicken broth and 1 bay leaf, then return the chicken to the pot and bring to a simmer.
5. Step 5: Cover, reduce heat to low, and simmer for 45 minutes until chicken is tender.
6. Step 6: Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 lb sliced plantains and season with 1/4 tsp salt; cook for 4-5 minutes per side until golden brown and caramelized.
7. Step 7: Remove chicken from pot, discard bay leaf, and serve with the sauce and fried plantains.