Saffron-Infused Arroz con Pollo with Olives

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Chicken and rice simmered in a fragrant saffron broth with piquant green olives for a vibrant Puerto Rican twist on a classic dish. This Puerto Rican-inspired chicken recipe, ready in about 50 minutes, pairs chicken thighs, saffron threads, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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, bone-in, skin-on chicken thighs
• 1/4 tsp saffron threads
• 2 cups chicken broth
• 1 cup long-grain rice
• 1/2 cup, finely diced onion
• 3 cloves, minced garlic
• 1/2 cup, pitted green olives
• 1 tsp paprika
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1/2 cup diced onion and cook for 5 minutes until translucent.
2. Step 2: Add 3 minced garlic cloves and 1 tsp paprika, sauté for 1 minute until fragrant.
3. Step 3: Add 1.5 lbs chicken thighs, skin-side down, and sear for 4-5 minutes until golden. Flip and cook for 2 more minutes.
4. Step 4: Stir in 1/4 tsp saffron threads and 2 cups chicken broth, then add 1 cup long-grain rice, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer.
5. Step 5: Cover, reduce heat to low, and cook for 20-25 minutes until rice is tender and liquid is absorbed.
6. Step 6: Gently fold in 1/2 cup pitted green olives, then let rest, covered, for 5 minutes before serving.