Saffron-Infused Chicken and Rice with Olives

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken thighs simmered in fragrant saffron rice broth with briny olives and aromatic vegetables for a comforting Puerto Rican classic. This Puerto Rican-inspired chicken recipe, ready in about 40 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 480 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.

Prep: 15 min Cook: 25 min Serves 4 Puerto Rican cuisine 480 cal/serving

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Ingredients

12 oz chicken thighs
2 tbsp olive oil
1 medium onion
2 cloves garlic
1 cup long-grain white rice
1/4 tsp saffron threads
2 cups chicken broth
1/2 cup black olives
1/4 cup parsley
1 tbsp lemon juice
to taste salt
to taste pepper

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Instructions

Step 1: Season chicken pieces with salt and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes until browned on all sides, then remove and set aside.
Step 2: In the same skillet, add chopped onion and cook for 3 minutes until softened. Add minced garlic and cook for 1 more minute until fragrant.
Step 3: Add 1 cup rice to skillet and stir to coat with oil and onions. Add 1/4 tsp saffron threads and stir for 30 seconds to release flavor.
Step 4: Pour in 2 cups chicken broth, bring to a simmer, and add browned chicken back to skillet. Cover and reduce heat to low. Simmer for 20 minutes until rice is tender and broth is absorbed.
Step 5: Stir in 1/2 cup halved black olives and 1/4 cup chopped parsley. Add 1 tbsp lemon juice and adjust seasoning with salt and pepper. Let rest for 5 minutes before serving.