Stovetop Arroz con Pollo with Sofrito and Sazón

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A fragrant Puerto Rican classic where chicken simmers in rice with a homemade sofrito base, infused with sazón for deep, savory flavor. This Puerto Rican-inspired chicken recipe, ready in about 45 minutes, pairs Chicken thighs (bone-in, skin-on), Chicken broth, Long-grain white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 1 lb Chicken thighs (bone-in, skin-on)
• 2 cups Chicken broth
• 1 cup Long-grain white rice
• 1/2 cup Onion (chopped)
• 1/4 cup Bell pepper (diced)
• 2 cloves Garlic (minced)
• 1/4 cup Tomato (diced)
• 2 tsp Sazón seasoning
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1/2 cup chopped onion, 1/4 cup diced bell pepper, and 2 minced garlic cloves, and sauté for 5 minutes until softened and fragrant.
2. Step 2: Add 1 lb bone-in, skin-on chicken thighs to the pot, and cook for 5 minutes until golden brown on all sides. Stir in 2 tsp sazón seasoning, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Step 3: Add 1 cup long-grain white rice and 2 cups chicken broth, then bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes until rice is tender and liquid is absorbed.