Sofrito-Spiced Chicken Stew with Root Vegetables

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

A hearty chicken stew infused with aromatic Puerto Rican sofrito and tender root vegetables, perfect for cozy dinners. This caribbean-inspired chicken ready in about 70 minutes pairs bone-in chicken thighs, olive oil, sofrito for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, 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.

Prep: 20 min Cook: 50 min Serves 6 Caribbean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 6 bone-in chicken thighs and season all over with 1 tbsp salt and 1 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat and brown the chicken thighs skin side down for 5 minutes until golden and crisp. Flip and brown the other side for 3 minutes, then remove and set aside.
  3. Step 3: Add 1 medium diced yellow onion and 1 medium diced bell pepper to the pot, sautéing for 4 minutes until softened.
  4. Step 4: Stir in 3/4 cup sofrito and 1 tsp dried oregano, cooking for 2 minutes until fragrant.
  5. Step 5: Add 2 chopped carrots and 2 cups peeled, cubed yuca to the pot, stirring to coat in the sofrito mixture.
  6. Step 6: Return the chicken thighs to the pot and pour in 3 cups chicken broth along with 1 bay leaf. Bring to a simmer, cover, and cook for 40 minutes until chicken is tender and yuca is soft.
  7. Step 7: Remove bay leaf, sprinkle with 1/4 cup chopped cilantro, and adjust seasoning with salt to taste. Serve hot with white rice or crusty bread.

Frequently asked questions

How long does Sofrito-Spiced Chicken Stew with Root Vegetables take to make?

Total time is about 70 minutes (20 min prep + 50 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-Spiced Chicken Stew with Root Vegetables?

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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Sofrito-Spiced Chicken Stew with Root Vegetables?

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-Spiced Chicken Stew with Root Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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-Spiced Chicken Stew with Root Vegetables?

Caribbean 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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