Cheap Chicken Dinner Ideas Under $10: Crispy Sofrito Rice Bowls

When you need cheap chicken dinner ideas under $10 that actually slap, this is your move — bone-in chicken thighs seared golden and nestled over garlicky sofrito rice, all done in one pan. This is the kind of meal your abuela would nod at approvingly, and your wallet will straight up thank you for.

Ingredients

• 4 bone-in chicken thighs (about 2 lbs, roughly $4–5)
• 1 cup long-grain white rice
• 2 cups chicken broth (or water with a bouillon cube)
• 1/2 cup sofrito (jarred is totally fine)
• 1 can (15 oz) black beans, drained and rinsed
• 4 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 1/2 teaspoon onion powder
• Salt and black pepper to taste
• 2 tablespoons olive oil or vegetable oil
• Fresh cilantro for garnish (optional but worth it)
• 1 lime, cut into wedges

Instructions

1. 1Pat your chicken thighs completely dry with paper towels — this is the secret to that golden crust, don't skip it. Season both sides generously with cumin, smoked paprika, oregano, onion powder, salt, and pepper.
2. 2Heat oil in a large deep skillet or wide pot over medium-high heat. Once shimmering, place chicken thighs skin-side down and don't touch them for 5–6 minutes until deeply golden and crispy. Flip and cook another 3 minutes. Remove chicken and set aside — it won't be fully cooked yet, that's okay.
3. 3Turn the heat down to medium. In the same pan with all those gorgeous drippings, add the minced garlic and sofrito. Stir and cook for about 2 minutes until fragrant and the sofrito darkens slightly.
4. 4Add the dry rice to the pan and toast it in the sofrito mixture for 1–2 minutes, stirring constantly. This step builds so much flavor — don't rush it.
5. 5Pour in the chicken broth and stir to combine, scraping up any bits stuck to the bottom of the pan. Those bits are flavor, mija. Stir in the black beans and taste the liquid — adjust salt if needed.
6. 6Nestle the seared chicken thighs back into the pan skin-side up, pressing them gently into the rice. Bring to a boil, then reduce heat to low, cover tightly, and cook for 18–20 minutes until the rice is tender and the chicken is cooked through to 165°F internal temperature.
7. 7Remove from heat and let it rest covered for 5 minutes — the rice will finish steaming and everything comes together beautifully. Uncover, fluff the rice around the chicken, squeeze lime over the top, and scatter fresh cilantro if you have it.
8. 8Serve straight from the pan because one, it looks incredible, and two, fewer dishes. You're welcome.