Saffron-Infused Chicken and Rice with Green Olives

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Tender chicken thighs simmered in a fragrant saffron broth with tomatoes and briny olives, served over fluffy rice for a comforting Puerto Rican classic. This Puerto Rican-inspired chicken recipe, ready in about 70 minutes, pairs chicken thighs, bone-in skin-on, olive oil, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 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 chicken thighs, bone-in skin-on
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 1/2 tsp saffron threads
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 cup diced tomatoes, canned
• 1/2 cup pitted green olives, sliced
• 1/4 cup fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper

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 with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add chicken thighs skin-side down and cook for 5-7 minutes until golden brown and crispy, then flip and cook for 3 more minutes. Remove and set aside.
2. Step 2: Add remaining 1 tbsp olive oil to the Dutch oven. Add diced onion and cook for 5 minutes until softened and translucent. Add minced garlic and cook for 1 minute until fragrant, stirring constantly.
3. Step 3: Stir in saffron threads and cook for 30 seconds to release flavor. Add rice, stirring to coat each grain. Add diced tomatoes and cook for 2 minutes until they start breaking down.
4. Step 4: Return chicken thighs to the pot, nestling them into the rice. Pour in chicken broth and add sliced green olives. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 35-40 minutes until rice is tender and chicken is cooked through.
5. Step 5: Remove chicken thighs, let rest for 5 minutes, then discard skin and bones and shred the meat. Stir shredded chicken back into the rice mixture. Garnish with chopped parsley and serve immediately.