Saffron-Scented Puerto Rican Arroz con Pollo

By AislePrompt Editorial · ·

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.

A vibrant one-pot rice dish with tender chicken, sweet bell peppers, and a golden saffron infusion, evoking the sunny flavors of Puerto Rican kitchens. This Puerto Rican-inspired one-pot recipe, ready in about 45 minutes, pairs Chicken thighs, Bell peppers, Saffron threads for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 25 min Serves 4 Puerto Rican cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels, season with 1 tsp paprika and 1/2 tsp salt. Heat 2 tbsp olive oil in a large pot over medium-high heat, add chicken skin-side down, and sear for 5-6 minutes until golden brown and crispy—do not move until edges are golden.
  2. Step 2: Add chopped onion and minced garlic to the pot, sauté for 2 minutes until fragrant and translucent, then stir in diced bell peppers and cook for 3 more minutes until slightly softened.
  3. Step 3: Add rice, saffron threads, 1/2 tsp salt, and chicken broth. Stir once to combine, then bring to a gentle boil. Reduce heat to low, cover, and simmer for 20 minutes until rice is tender and broth is absorbed, with no liquid remaining.
  4. Step 4: Remove lid, fluff rice gently with a fork, stir in chopped cilantro, and let rest for 5 minutes before serving.

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