One-Pot Chicken and Rice with Saffron and Smoked Paprika

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken thighs simmered in fragrant rice infused with saffron and smoked paprika, finished with fresh peas and parsley for a vibrant weeknight meal. This Puerto Rican-inspired one-pot recipe, ready in about 45 minutes, pairs bone-in 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 480 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.

Prep: 15 min Cook: 30 min Serves 4 Puerto Rican cuisine 480 cal/serving

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Ingredients

1.5 pounds bone-in chicken thighs
2 tablespoons olive oil
1 large, finely diced yellow onion
3 cloves, minced garlic
1 teaspoon smoked paprika
1/4 teaspoon saffron threads
1 cup long-grain white rice
2 cups chicken broth
1/2 cup frozen peas
1/4 cup, chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Step 1: Pat chicken thighs dry and season with salt and pepper. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Sear chicken skin-side down for 5 minutes until golden, flip, and cook 3 more minutes; remove and set aside.
Step 2: Add remaining 1 tablespoon olive oil to pot. Sauté onion and garlic for 3 minutes until soft. Stir in smoked paprika and saffron, cooking 1 minute until fragrant.
Step 3: Add rice and chicken broth, stirring to combine. Nestle seared chicken thighs on top of rice. Cover tightly and simmer on low heat for 25 minutes.
Step 4: Uncover, stir in frozen peas, and cook 2 minutes until heated through. Sprinkle with chopped parsley and serve immediately.