Sofrito-Seasoned Chicken with Coconut Rice and Red Beans

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

Juicy chicken thighs infused with aromatic sofrito, served with fragrant coconut rice and creamy red beans. This puerto rican-inspired chicken ready in about 55 minutes pairs chicken thighs, sofrito base, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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.

★ 4.4 (11 ratings) Prep: 15 min Cook: 40 min Serves 4 Puerto Rican cuisine 580 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1.2 lbs chicken thighs dry with paper towels; season with salt and pepper.
  2. Step 2: Heat 2 tbsp palm oil in a large pot over medium heat; add 1.2 lbs chicken thighs and sear for 5 minutes per side until golden brown.
  3. Step 3: Add 1/2 cup sofrito base to the pot and cook for 2 minutes until fragrant.
  4. Step 4: Stir in 1.5 cups long-grain rice and 1 can (13.5 oz) coconut milk; bring to a gentle simmer.
  5. Step 5: Add 1 can (15 oz) drained red kidney beans and 1 tsp cumin; cover and simmer for 25 minutes until rice is tender and liquid is absorbed.
  6. Step 6: Let rest, covered, for 10 minutes before serving to allow flavors to meld.

Frequently asked questions

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

Total time is about 55 minutes (15 min prep + 40 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 and Red Beans?

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 and Red Beans?

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 and Red Beans 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 and Red Beans?

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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