Sofrito-Infused Chicken with Green Plantains

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Tender chicken thighs simmered in a rich sofrito base and served with creamy mashed green plantains for a comforting Puerto Rican classic. This Puerto Rican-inspired chicken recipe, ready in about 60 minutes, pairs Chicken thighs, Green plantains, 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

• 1 lb Chicken thighs
• 2 medium Green plantains
• 1/2 cup Onion
• 1/4 cup Bell pepper
• 1/2 cup Tomato
• 2 cloves Garlic
• 2 tbsp Annatto oil
• 1 cup Chicken broth
• 1/2 tsp Salt
• 1/4 tsp Cumin

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Peel plantains and slice into 1/2-inch rounds. Boil in a pot of salted water for 10 minutes until tender. Drain and mash with a fork until smooth. Set aside.
2. Step 2: Heat annatto oil in a large pot over medium heat. Add diced onion, bell pepper, and tomato, and cook for 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
3. Step 3: Add chicken thighs, salt, and cumin. Stir to coat and cook for 2 minutes. Pour in chicken broth, bring to a simmer, and cover. Cook for 30 minutes until chicken is tender.
4. Step 4: Remove chicken from pot and set aside. Skim excess fat from cooking liquid. Return chicken to the pot and simmer for 5 more minutes. Serve with mashed green plantains.