Sofrito-Sautéed Chicken Thighs with Plantain Slices
Tender chicken thighs cooked in a fragrant sofrito base, served with golden-brown plantain slices for a comforting Puerto Rican-inspired dinner. This puerto rican-inspired chicken ready in about 45 minutes pairs chicken thighs, olive oil, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 2 tbsp olive oil
- 1/2 cup, finely chopped onion
- 1/2 cup, finely chopped green bell pepper
- 3 cloves, minced garlic
- 1/2 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 2, sliced 1/4 inch thick ripe plantains
- 2 tbsp vegetable oil
- 1, cut into wedges lime
Instructions
- Step 1: Pat chicken thighs dry with paper towels, then season evenly with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1/2 cup chopped onion and 1/2 cup chopped green bell pepper, sautéing for 3 minutes until softened.
- Step 3: Add 3 minced garlic cloves and 1/2 tsp cumin, stirring constantly for 1 minute until fragrant.
- Step 4: Place chicken thighs skin-side down in the skillet, cooking for 8 minutes until golden brown.
- Step 5: Flip chicken, reduce heat to medium, and cook for 10 minutes more until internal temperature reaches 165°F.
- Step 6: While chicken cooks, heat 2 tbsp vegetable oil in a separate skillet. Add plantain slices and cook for 3 minutes per side until golden brown and crispy.
- Step 7: Serve chicken with crispy plantains and a lime wedge on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sofrito-Sautéed Chicken Thighs with Plantain Slices take to make?
Total time is about 45 minutes (15 min prep + 30 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-Sautéed Chicken Thighs with Plantain Slices?
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 chicken thighs from drying out.
Can I substitute ingredients in Sofrito-Sautéed Chicken Thighs with Plantain Slices?
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-Sautéed Chicken Thighs with Plantain Slices 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-Sautéed Chicken Thighs with Plantain Slices?
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.
What others are saying
- ★★★★★
This has become our go-to chicken dish. We make it weekly.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
