Mediterranean-Infused Puerto Rican Arroz con Pollo

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant one-pot meal featuring tender chicken thighs, fluffy rice, and a burst of flavor from pimiento-stuffed olives and capers, inspired by Puerto Rico's rich culinary heritage. This Puerto Rican-inspired one-pot recipe, ready in about 55 minutes, pairs chicken thighs, bone-in skin-on, long-grain white rice, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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

• 1.5 lbs chicken thighs, bone-in skin-on
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 cup, finely diced yellow onion
• 3 cloves, minced garlic
• 1/2 cup, finely diced green bell pepper
• 1/2 cup, finely diced red bell pepper
• 2 tbsp olive oil
• 1/2 cup, halved pimiento-stuffed green olives
• 1 tbsp, drained capers
• 1 tsp dried oregano
• 1 bay leaf
• 1/4 cup white wine
• 2 tbsp tomato paste
• 1/4 cup, chopped fresh cilantro

Instructions

1. Step 1: Season 1.5 lbs bone-in skin-on chicken thighs with salt and pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add chicken thighs skin-side down and cook until golden brown, about 8 minutes per side. Remove and set aside.
2. Step 2: Add 1 cup finely diced yellow onion, 1/2 cup finely diced green bell pepper, and 1/2 cup finely diced red bell pepper to the pot. Sauté for 5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes, stirring constantly, until darkened. Add 1 cup long-grain white rice, 2 cups chicken broth, 1 tsp dried oregano, 1 bay leaf, and 1/4 cup white wine. Bring to a simmer.
4. Step 4: Stir in 1/2 cup pimiento-stuffed green olives (halved) and 1 tbsp capers. Return chicken thighs to the pot, nestling them into the rice.
5. Step 5: Cover, reduce heat to low, and simmer for 35 minutes until rice is tender and chicken is cooked through. Discard bay leaf. Garnish with 1/4 cup chopped cilantro.