Saffron-Infused Arroz con Pollo with Bell Peppers

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A fragrant one-pot meal with tender chicken, fluffy rice, and vibrant bell peppers, elevated by saffron. This Latin American recipe, ready in about 40 minutes, pairs olive oil, chicken thighs, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 tbsp olive oil
• 2 bone-in, skin-on chicken thighs
• 1/2 cup, diced onion
• 1/4 cup, diced green bell pepper
• 1/4 cup, diced red bell pepper
• 1/4 cup, diced yellow bell pepper
• 1/2 cup long-grain rice
• 1/4 tsp saffron threads
• 1 1/2 cups chicken broth
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp, chopped parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 2 bone-in, skin-on chicken thighs and cook until golden brown, about 5 minutes per side.
2. Step 2: Remove chicken and set aside. Add 1/2 cup diced onion, 1/4 cup diced green bell pepper, 1/4 cup diced red bell pepper, and 1/4 cup diced yellow bell pepper to the skillet. Cook for 5 minutes until vegetables soften.
3. Step 3: Add 1/2 cup long-grain rice, 1/4 tsp saffron threads, 1 1/2 cups chicken broth, 1/4 tsp salt, and 1/4 tsp black pepper. Stir to combine.
4. Step 4: Return chicken thighs to the skillet, nestling them into the rice. Bring to a simmer, cover, and reduce heat to low. Cook for 20 minutes until rice is tender and chicken is cooked through.
5. Step 5: Remove chicken, fluff rice with a fork, and sprinkle with 1 tbsp chopped parsley before serving.