Saffron-Infused Chicken and Rice with Puerto Rican Sofrito

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A fragrant one-pot meal featuring tender chicken and rice cooked with traditional Puerto Rican sofrito, saffron, and smoked paprika. This Puerto Rican-inspired one-pot recipe, ready in about 65 minutes, pairs bone-in, skin-on chicken thighs, olive oil, yellow 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.

Ingredients

• 1 lb bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 1, diced green bell pepper
• 1/4 cup tomato paste
• 1/2 tsp smoked paprika
• 1/4 tsp, crushed saffron threads
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/4 cup frozen peas
• 1/2 tsp salt
• 1/4 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat chicken thighs dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add chicken skin-side down and sear for 5-6 minutes until golden brown, then flip and cook for 3 more minutes.
3. Step 3: Remove chicken and set aside. Add diced onion, minced garlic, and diced bell pepper to the pot, sautéing for 4-5 minutes until softened and fragrant.
4. Step 4: Stir in tomato paste and smoked paprika, cooking for 1 minute until darkened. Add crushed saffron threads and cook for 30 seconds until aromatic.
5. Step 5: Return chicken to the pot, add rice and chicken broth, then stir in 1/4 cup frozen peas. Bring to a gentle boil, cover, and reduce heat to low. Simmer for 25 minutes until rice is tender and liquid is absorbed.
6. Step 6: Let rest, covered, for 5 minutes before serving. Discard chicken skin before serving.