Saffron-Infused Arroz con Pollo with Capers

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Classic Puerto Rican chicken and rice simmered with saffron, aromatic vegetables, and a briny kick from capers for a vibrant, fragrant main course. This Puerto Rican-inspired chicken recipe, ready in about 60 minutes, pairs chicken thighs, chicken broth, saffron threads for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 lb chicken thighs
• 2 cups chicken broth
• 1/4 tsp saffron threads
• 1 cup long-grain white rice
• 1 small, diced onion
• 1/2, diced bell pepper
• 2 cloves, minced garlic
• 2 tbsp olive oil
• 1 tbsp capers
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Pat chicken thighs dry, then season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large pot over medium-high heat. Add chicken and cook until golden brown on both sides, about 5 minutes per side; remove and set aside.
2. Step 2: In the same pot, add diced onion and bell pepper. Sauté for 3 minutes until softened. Stir in minced garlic and saffron threads, cooking for 1 minute until fragrant.
3. Step 3: Add rice to the pot, then pour in 2 cups chicken broth and the cooked chicken with its juices. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes until rice is tender. Stir in 1 tbsp capers, then let sit uncovered for 5 minutes before serving.