Sofrito-Seasoned Chicken with Coconut Rice

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

Tender chicken cooked in a fragrant sofrito base and served over creamy coconut rice, enhanced with fresh aromatics and a touch of citrus. This puerto rican-inspired chicken ready in about 50 minutes pairs Chicken thighs, Coconut milk, Fresh sofrito for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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.

★ 4.6 (15 ratings) Prep: 20 min Cook: 30 min Serves 4 Puerto Rican cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season chicken thighs with 1 tsp salt and 1/2 tsp black pepper. Sear skin-side down for 5-6 minutes until golden brown, then flip and sear 3-4 minutes more. Remove and set aside.
  2. Step 2: Add 3 minced garlic cloves, 1 diced medium onion, and 1 diced medium bell pepper to the pot. Cook 5 minutes until softened, then stir in 1 cup fresh sofrito and cook 2 minutes until fragrant.
  3. Step 3: Return chicken to pot, add 1 can (13.5 oz) coconut milk and 1 cup chicken broth. Bring to a simmer, cover, and cook 30 minutes on low heat.
  4. Step 4: While chicken simmers, rinse 1.5 cups long-grain rice under cold water until water runs clear. Boil 2.5 cups water, add rice, and simmer covered for 18-20 minutes until tender. Fluff with a fork.
  5. Step 5: Remove chicken from pot, let rest 5 minutes. Strain sauce into a bowl, then slice chicken and arrange over rice. Pour strained sauce over the top. Garnish with 1/4 cup chopped cilantro and lime slices.

Frequently asked questions

How long does Sofrito-Seasoned Chicken with Coconut Rice take to make?

Total time is about 50 minutes (20 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-Seasoned Chicken with Coconut Rice?

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-Seasoned Chicken with Coconut Rice?

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-Seasoned Chicken with Coconut Rice 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-Seasoned Chicken with Coconut Rice?

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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