Saffron-Scented Arroz con Pollo with Green Olives

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

Tender chicken thighs simmered in a fragrant rice base with saffron and briny green olives for a vibrant, aromatic weeknight meal. This puerto rican-inspired one pot ready in about 55 minutes pairs Chicken thighs, Olive oil, Smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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: 20 min Cook: 35 min Serves 4 Puerto Rican cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 1.5 lbs chicken thighs dry and season with 1 tsp smoked paprika, 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 thighs skin-side down and cook for 8 minutes until golden, then flip and cook for 5 minutes. Remove and set aside.
  3. Step 3: Add 1 tbsp olive oil to the pot, then add 1 medium diced onion and 1 medium diced carrot. Sauté for 5 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
  4. Step 4: Stir in 1/4 tsp saffron threads and cook for 30 seconds. Add 2 cups chicken broth and bring to a simmer.
  5. Step 5: Add 1.5 cups long-grain white rice, stirring to coat. Nestle 1.5 lbs chicken thighs back into the pot (skin-side up). Cover and reduce heat to low. Simmer for 25 minutes.
  6. Step 6: Stir in 1/2 cup pitted green olives and 2 tbsp chopped fresh parsley. Cook for 2 minutes to heat through. Remove lid and let rest for 5 minutes.

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Frequently asked questions

How long does Saffron-Scented Arroz con Pollo with Green Olives take to make?

Total time is about 55 minutes (20 min prep + 35 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-Scented Arroz con Pollo with Green Olives?

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 from drying out.

Can I substitute ingredients in Saffron-Scented Arroz con Pollo with Green Olives?

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-Scented Arroz con Pollo with Green Olives 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-Scented Arroz con Pollo with Green Olives?

Puerto Rican one pot 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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