Puerto Rican Sofrito includes a variety of peppers, aromatics, and herbs, then mixed with tomatoes for a vibrant and flavorful sauce. It’s put to great use here in this Sofrito Chicken dish for an easy and crazy delicious weeknight dinner.
I like to serve this with easy spanish rice for a complete meal.
Easy Sofrito Chicken Recipe
Sofrito is a Puerto Rican sauce that includes a variety of peppers, garlic, onion, and herbs. It’s usually sautéed with tomato sauce and then used as a flavor boost for rice, beans, soups, and so many other dishes. Sometimes I even mix it with mayonnaise and use it as a sandwich spread. OH YES I DO! But more often than not, it finds its ways into this chicken sofrito recipe.
Make our sofrito recipe up ahead of time and this easy chicken recipe comes together so quickly for a great weeknight dinner with tons of flavor.
Here’s what you’ll need to make this chicken sofrito skillet recipe:
(Scroll below to the printable recipe card for details and measurements.)
- Chicken thighs – Bone-in, skin-on chicken thighs are used for the best flavor.
- Sofrito – This is a key component to the dish and provides incredible flavor. Our homemade sofrito will provide the best results, but store bought is ok too.
- Tomato sauce – Canned unflavored tomato sauce (not spaghetti sauce.)
- Chicken broth – Opt for low sodium chicken broth to control the saltiness of the dish.
- White wine – Dry white wine adds depth of flavor to the sauce. (See note below for an alcohol substitute.)
- Olive olive – Used to sauté the chicken.
- Seasoning – Salt, pepper, and freshly chopped cilantro.
- Add a little heat. Stir in a sprinkle of crushed red pepper flakes as the sauce simmers to give the dish a little heat.
- Replace the white wine. The alcohol completely cooks off leaving only wonderful flavor, but if you’re opposed to using it, simply replace it with more low-sodium chicken broth. (Keep in mind that the overall dish will not be as rich.)
- Use boneless chicken thighs. Bone-in, skin-on thighs are preferred, but boneless thighs can be used instead. They won’t need to cook as long. Keep an eye on the temperature and take them out when they reach an internal temperature of 165 degrees F.
This one pan easy chicken recipe can be served with a variety of sides. Some of our favorites include:
- Rice. You can’t go wrong with either spanish rice or white rice.
- Potatoes. Over a pile of creamy mashed potatoes or next to some oven roasted potatoes.
- Bread. Dinner rolls or dutch oven bread will mop up the sauce quite nicely!
- Tortillas. Tear the chicken off the bone and stuff inside homemade corn tortillas with some of the pan sauce.
- Keep it low carb. This dish is gluten free and low carb. If you need to keep it that way, serve with a side of cauliflower rice or roasted spaghetti squash.
- Dessert. Finish your meal with churros or tres leches cake.
- To Store. Any leftovers should be placed in an airtight container and stored in the refrigerator for up 4 days.
- How to reheat Puerto Rican sofrito chicken. Gently reheat on the stovetop over medium-low heat in a Dutch oven or deep skillet. You can also use the microwave until heated through, if you’re in a pinch.
- Can I freeze sofrito chicken? Yes. Freeze leftovers in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Easy Chicken Recipes:
- Chicken Alfredo
- Chicken Tetrazzini
- Honey Garlic Chicken
- Chicken Piccata
- Chicken Cacciatore
- Salsa Verde Chicken
- 2 tablespoons extra-virgin olive oil
- 6 to 8 bone-in, skin-on chicken pieces (thighs, legs, or both – 3 1/2 to 4 pounds total)
- Coarse salt and ground pepper
- 1/2 cup sofrito
- 1/2 cup tomato sauce
- 1/2 cup low-sodium chicken broth
- 1/3 cup dry white wine
- Preheat oven to 400 degrees F.
- In a large nonstick, oven-safe pan, heat olive oil over medium-high; swirl to coat. Sprinkle some salt and pepper over the chicken pieces and place in the pan, skin side down. Cook until golden and crisp, 8 minutes.
- Flip the chicken over, then add the sofrito, tomato sauce, chicken broth, and wine, swirling to combine.
- Transfer pan to oven and bake until chicken is cooked through and an internal temperature of 165 degrees F is reached, about 25 minutes.
- Remove pan from oven (careful – handle will be hot!)
- Transfer chicken to plates and serve with some of our suggested sides included in the article.
- Spoon off excess fat from pan; pour some sauce over chicken and sprinkle with a bit of freshly chopped cilantro. Enjoy!