Sofrito-Simmered Chicken and Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

A vibrant one-pot meal where tender chicken and fluffy rice absorb the rich flavors of Puerto Rican sofrito, perfect for a cozy dinner. This puerto rican-inspired one pot ready in about 55 minutes pairs chicken thighs, olive oil, yellow onion 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

• 2 lbs, skin-on, bone-in chicken thighs
• 1/4 cup olive oil
• 1 large, finely chopped yellow onion
• 1, finely chopped green bell pepper
• 1, finely chopped red bell pepper
• 4 cloves, minced garlic
• 1/4 cup, chopped cilantro
• 1/4 cup tomato paste
• 2 cups long-grain white rice
• 4 cups chicken broth
• 1 tsp dried oregano
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Pat 2 lbs chicken thighs dry with paper towels and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add the chicken skin-side down and cook for 5-6 minutes per side until golden brown, then remove and set aside.
2. Step 2: In the same pot, add 2 tbsp olive oil. Add 1 large yellow onion, finely chopped, 1 green bell pepper, finely chopped, and 1 red bell pepper, finely chopped. Cook for 5 minutes until softened. Add 4 garlic cloves, minced, and cook for 1 minute until fragrant.
3. Step 3: Stir in 1/4 cup tomato paste and cook for 2 minutes. Add 1/4 cup chopped cilantro, 1 tsp dried oregano, and 1 bay leaf. Return the chicken to the pot, then pour in 4 cups chicken broth. Bring to a simmer, then add 2 cups long-grain white rice. Cover and reduce heat to low. Simmer for 25-30 minutes until the rice is tender and the chicken is cooked through, stirring once halfway.
4. Step 4: Remove the chicken and bay leaf. Fluff the rice with a fork and serve hot.