Creamy Arroz con Pollo with Saffron Rice

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

Tender chicken thighs simmered in a fragrant tomato-broth with bell peppers and saffron, served over fluffy rice. A comforting dish that captures Puerto Rican island flavors in every bite. This Mexican recipe, ready in about 65 minutes, pairs chicken thighs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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

• 4 bone-in, skin-on (1.5 lbs) chicken thighs
• 2 tbsp olive oil
• 1 large, finely diced (1 cup) yellow onion
• 1, finely diced (1/2 cup) green bell pepper
• 3 cloves, minced (1 tbsp) garlic
• 1/2 cup tomato sauce
• 1/4 cup white wine
• 2 cups chicken broth
• 1 cup long-grain rice
• 1/2 tsp dried thyme
• 1/4 tsp ground saffron
• 1/2 cup frozen peas
• 2 tbsp, chopped fresh parsley

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Season chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Add chicken skin-side down and cook for 5-6 minutes until golden brown, then flip and cook for 3-4 minutes more. Remove and set aside.
2. Step 2: In the same pot, add 1 cup diced onion and 1/2 cup diced bell pepper. Sauté for 4-5 minutes until softened and translucent. Add 1 tbsp minced garlic and cook for 1 minute until fragrant.
3. Step 3: Stir in 1/2 cup tomato sauce and 1/4 cup white wine, scraping up browned bits. Add 2 cups chicken broth, 1/2 tsp dried thyme, and 1/4 tsp saffron. Return chicken to pot, nestling into liquid. Simmer covered for 25-30 minutes until chicken is cooked through.
4. Step 4: Rinse 1 cup rice under cold water until water runs clear. Add rice to pot, stir to combine, and cover. Simmer for 15-18 minutes until rice is tender and liquid absorbed (do not stir).
5. Step 5: Stir in 1/2 cup frozen peas and cook for 2-3 minutes until heated through. Taste and adjust salt/pepper if needed. Garnish with 2 tbsp chopped parsley before serving.