One-Pot Chicken and Rice with Bell Peppers and Olives

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A comforting weeknight meal where tender chicken and fragrant rice simmer with colorful bell peppers and briny olives in a single pot. This Puerto Rican-inspired one-pot recipe, ready in about 55 minutes, pairs bone-in chicken thighs, 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 550 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 pounds bone-in chicken thighs
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1, diced red bell pepper
• 1, diced yellow bell pepper
• 1/2 cup, sliced black olives
• 1, diced yellow onion
• 3, minced garlic cloves
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/4 teaspoon saffron threads
• 1/4 cup, chopped fresh parsley

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Instructions

1. Step 1: Pat chicken thighs dry with paper towels, then season with salt and black pepper. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering, then add chicken thighs skin-side down and cook for 5-6 minutes per side until golden brown, then remove and set aside.
2. Step 2: Add diced red and yellow bell peppers, yellow onion, and minced garlic to the Dutch oven, cooking over medium heat for 3-4 minutes until softened and fragrant.
3. Step 3: Stir in rice, dried oregano, saffron threads, and 2 cups chicken broth, then return chicken thighs to the pot, nestling them into the rice. Bring to a gentle simmer, cover tightly, and reduce heat to low. Cook for 25-30 minutes until rice is tender and chicken is fully cooked.
4. Step 4: Gently stir in sliced black olives and chopped parsley, cover, and let rest for 5 minutes before serving to allow flavors to meld.