Spicy Puerto Rican Chicken Stew with Sofrito

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

A hearty chicken stew infused with Puerto Rican sofrito and mild heat from ajíes, simmered to tender perfection. This caribbean-inspired chicken ready in about 65 minutes pairs bone-in chicken thighs, olive oil, onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

★ 4.5 (11 ratings) Prep: 15 min Cook: 50 min Serves 6 Caribbean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 6 bone-in chicken thighs and brown on all sides for about 6-7 minutes until golden. Remove and set aside.
  2. Step 2: In the same pot, add 1 diced medium onion, 1 diced green bell pepper, 5 minced garlic cloves, 3 chopped ají dulce peppers, and 1/4 cup chopped cilantro. Sauté for 5 minutes until vegetables are softened and fragrant.
  3. Step 3: Stir in 1 cup tomato sauce, 2 cups chicken broth, 1 tsp dried oregano, 1 1/2 tsp salt, and 1/2 tsp black pepper. Return the chicken thighs to the pot, bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes until chicken is tender and cooked through.
  4. Step 4: Serve the stew hot over 2 cups cooked white rice, spooning plenty of the rich sofrito sauce over the top.

Frequently asked questions

How long does Spicy Puerto Rican Chicken Stew with Sofrito take to make?

Total time is about 65 minutes (15 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 Spicy Puerto Rican Chicken Stew with Sofrito?

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 Spicy Puerto Rican Chicken Stew with Sofrito?

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 Spicy Puerto Rican Chicken Stew with Sofrito 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 Spicy Puerto Rican Chicken Stew with Sofrito?

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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