One-Pot Saffron Chicken and Rice with Bell Peppers and Tomato

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

A vibrant one-pot meal featuring golden chicken thighs, saffron-infused rice, and a medley of bell peppers and tomatoes simmered to perfection. This Puerto Rican-inspired chicken recipe, ready in about 65 minutes, pairs chicken thighs, olive oil, 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

• 1.5 lbs (680g), bone-in, skin-on chicken thighs
• 2 tbsp, divided olive oil
• 1 medium, finely diced onion
• 1, finely diced red bell pepper
• 1, finely diced green bell pepper
• 1 large, finely diced tomato
• 2 cloves, minced garlic
• 1 tsp, ground cumin
• 1/2 tsp, crushed saffron threads
• 1 1/2 cups (300g) long-grain white rice
• 3 cups (720ml) chicken broth
• to taste salt
• to taste black pepper
• for garnish fresh parsley

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

Instructions

1. Step 1: Pat chicken thighs dry with paper towels and season with salt and pepper. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Add chicken skin-side down and cook for 8-10 minutes until golden brown, then flip and cook for 2 more minutes. Remove and set aside.
2. Step 2: Add remaining 1 tbsp olive oil to the pot. Add diced onions and cook for 3-4 minutes until softened. Add diced bell peppers, tomato, and minced garlic, cooking for 5 minutes until tomato breaks down and vegetables are tender.
3. Step 3: Stir in cumin and crushed saffron threads, then add rice and stir to coat. Pour in chicken broth, bring to a simmer, and return chicken thighs to pot skin-side up. Cover and reduce heat to low. Simmer for 25-30 minutes until rice is tender and chicken is cooked through.
4. Step 4: Remove chicken and rest for 5 minutes. Fluff rice with a fork, serve chicken on top, and garnish with fresh parsley.