One-Pot Saffron Chicken and Rice with Peas and Carrots

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

Tender chicken thighs simmered in saffron-infused broth with sweet peas and carrots, all cooked in a single pot for rich, cohesive flavors. This Puerto Rican-inspired one-pot recipe, ready in about 45 minutes, pairs 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 520 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
• 1.5 cups long-grain white rice
• 4 cups chicken broth
• 1/2 cup frozen peas
• 1/2 cup carrots
• 1/2 tsp saffron threads
• 2 tbsp olive oil
• 1 medium onion
• 2 cloves garlic
• 1 tsp dried thyme
• 1 bay leaf
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 1.5 lbs chicken thighs with salt and pepper, then sear until golden brown on both sides, about 5 minutes per side; remove and set aside.
2. Step 2: Add 1 medium finely chopped onion and 2 minced garlic cloves to the pot, sautéing for 3 minutes until softened. Stir in 1/2 tsp saffron threads and 1 tsp dried thyme, cooking for 1 minute until aromatic.
3. Step 3: Add 1.5 cups long-grain white rice, 4 cups chicken broth, 1/2 cup diced carrots, and 1/2 cup frozen peas to the pot. Return the seared chicken thighs to the pot, nestling them into the rice. Add 1 bay leaf and bring to a gentle simmer.
4. Step 4: Cover the pot, reduce heat to low, and cook for 25 minutes until rice is tender and chicken is cooked through. Remove bay leaf and let rest 5 minutes before serving.