Saffron-Infused Arroz con Pollo with Chicken Thighs

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Tender chicken thighs simmered in a fragrant rice broth with saffron, bell peppers, and tomatoes for a vibrant, comforting meal. 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 650 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), skin-on and bone-in chicken thighs
• 2 tbsp olive oil
• 1 large, finely chopped onion
• 2 cloves, minced garlic
• 1, diced green bell pepper
• 1, diced red bell pepper
• 1 cup (200g) long-grain white rice
• 2 cups (480ml) chicken broth
• 1/2 cup (120ml) tomato sauce
• 1/4 tsp saffron threads
• 1/2 tsp dried oregano
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, chopped fresh cilantro

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat chicken thighs dry with paper towels and season both sides with 1/4 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, then add chicken skin-side down and cook for 5-7 minutes until golden brown, flipping once; remove and set aside.
2. Step 2: Add remaining 1 tbsp olive oil to the pot, then cook chopped onion for 3-4 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant, followed by diced bell peppers; cook for 3 more minutes until softened.
3. Step 3: Stir in rice, tomato sauce, chicken broth, saffron threads, oregano, paprika, and remaining salt and pepper; bring to a simmer. Return chicken thighs to the pot, nestling them into the rice. Cover tightly and reduce heat to low. Simmer for 30-35 minutes until rice is tender and chicken is cooked through, then remove lid and rest for 5 minutes.
4. Step 4: Garnish with fresh cilantro before serving.