Saffron-Infused Chicken and Rice with Bell Peppers and Tomato

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken simmered in a vibrant tomato-garlic broth, served over fragrant rice infused with saffron and bell peppers. This puerto rican-inspired chicken ready in about 75 minutes pairs chicken thighs and drumsticks, long grain rice, saffron threads for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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.

★ 4.4 (10 ratings) Prep: 20 min Cook: 55 min Serves 4 Puerto Rican cuisine 620 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 1.5 lbs chicken thighs and drumsticks with 1 tsp salt and 1/2 tsp black pepper, then sear for 4-5 minutes per side until golden brown.
  2. Step 2: Remove chicken and set aside. Add 1 medium diced yellow onion and 1 large diced red bell pepper to the pot, sautéing for 3 minutes until softened. Add 4 minced garlic cloves and sauté for 1 minute until fragrant.
  3. Step 3: Stir in 1 cup diced tomato, 1 tsp paprika, 1 tsp dried oregano, and 1/4 tsp saffron, cooking for 2 minutes until the tomato begins to break down.
  4. Step 4: Add 2 cups chicken broth and return the chicken to the pot. Bring to a simmer, cover, and cook for 30 minutes on low heat.
  5. Step 5: Rinse 1 cup long grain rice under cold water until the water runs clear, then add to the pot. Stir in the rice, cover, and simmer for an additional 20 minutes or until the rice is tender and the liquid is absorbed.
  6. Step 6: Remove chicken and let rest for 5 minutes. Serve the rice and chicken together, with the sauce spooned over.

Frequently asked questions

How long does Saffron-Infused Chicken and Rice with Bell Peppers and Tomato take to make?

Total time is about 75 minutes (20 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Saffron-Infused Chicken and Rice with Bell Peppers and Tomato?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs and drumsticks from drying out.

Can I substitute ingredients in Saffron-Infused Chicken and Rice with Bell Peppers and Tomato?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Saffron-Infused Chicken and Rice with Bell Peppers and Tomato for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Saffron-Infused Chicken and Rice with Bell Peppers and Tomato?

Puerto Rican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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