Saffron and Olive Arroz con Pollo

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

A vibrant rice dish featuring golden saffron-infused grains, tender chicken, and briny Kalamata olives simmered with aromatic vegetables. This Mediterranean recipe, ready in about 60 minutes, pairs chicken thighs, short-grain rice, saffron threads for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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 (680 g), bone-in, skin-on chicken thighs
• 1 cup (200 g) short-grain rice
• 1/4 tsp saffron threads
• 2 cups (480 ml) chicken broth
• 2 tbsp olive oil
• 3 cloves, minced garlic
• 1/2 cup, diced onion
• 1/2 cup, diced bell pepper
• 1/2 cup, diced tomato
• 1/2 cup, pitted Kalamata olives
• to taste salt
• to taste black pepper
• 1/2 tsp paprika

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, season with salt, pepper, and paprika. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Sear chicken thighs for 4-5 minutes per side until golden brown, then remove and set aside.
2. Step 2: Add remaining 1 tbsp olive oil to pot. Sauté diced onion and bell pepper for 3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
3. Step 3: Stir in rice, saffron, and diced tomatoes. Cook for 1 minute, then add chicken broth and seared chicken thighs. Bring to a simmer, cover, and reduce heat to low. Cook for 25 minutes or until rice is tender and chicken is cooked through.
4. Step 4: Remove chicken, discard skin, and shred meat. Stir Kalamata olives into rice mixture. Return chicken to pot, cover, and simmer for 5 minutes to heat through. Adjust seasoning with salt and pepper.