Sofrito Chicken One-Pan

Pat chicken thighs dry with paper towels. Season all sides generously with salt and black pepper.

Peel and slice onion into half-moons. Mince garlic. Cut yellow squash into 1-inch rounds, trim and halve green beans, and cut carrots into bias 1-inch pieces.

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Working in batches if needed, brown chicken thighs skin-side down until golden, about 4–5 minutes per side. Transfer to a plate.

Reduce heat to medium. Add sliced onion to the pan and sauté 3 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.

Stir in sofrito and paprika, coating the aromatics. Cook 1–2 minutes to warm through.

Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Return chicken thighs to the skillet, nestling them skin-side up into the liquid. Add bay leaf.

Bring to a simmer, then reduce heat to medium-low. Cover and braise 20 minutes.

Uncover and add yellow squash, green beans, and carrot pieces around the chicken. Stir gently and simmer uncovered 15–20 minutes more, until vegetables are tender and chicken reaches an internal temperature of 165°F at the thickest part of the thigh.

Remove bay leaf. Taste and adjust seasoning with salt and pepper.

Divide chicken and vegetables among bowls or plates. Spoon pan juices over top and serve warm.