One-Pot Arroz con Pollo with Saffron and Bell Peppers

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

Tender chicken thighs and fragrant rice simmered with sweet bell peppers and saffron, creating a vibrant, comforting meal ready in a single pot. This Puerto Rican one-pot recipe, ready in about 60 minutes, pairs chicken thighs, olive oil, and yellow onion for a weeknight-friendly dinner. Each serving lands at about 500 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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

• 2 lbs chicken thighs, bone-in and skin-on, patted dry
• 2 tbsp olive oil
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/4 tsp saffron threads
• 1/2 tsp dried oregano
• 1 bay leaf
• 1/4 cup cilantro, chopped

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season chicken thighs with salt and pepper, then sear for 4-5 minutes per side until golden brown, then remove and set aside.
2. Step 2: Add 1 large chopped yellow onion and 2 minced garlic cloves to the pot, cooking for 3 minutes until softened. Stir in 1 cup diced green and red bell peppers, cooking for 5 minutes until slightly tender.
3. Step 3: Add 1 cup long-grain white rice, 2 cups chicken broth, 1/4 tsp saffron threads, 1/2 tsp dried oregano, and 1 bay leaf. Return the seared chicken to the pot, nestling it into the rice mixture.
4. Step 4: Bring to a gentle boil, then reduce heat to low, cover, and simmer for 35-40 minutes until rice is tender and chicken is cooked through.
5. Step 5: Remove chicken, discard bay leaf, and let rice rest for 5 minutes. Garnish with 1/4 cup chopped cilantro before serving.