Begin by cutting the chicken thighs into bite-sized pieces. Chop the onion and bell pepper, and mince the garlic. Having everything ready before you start cooking makes the process smooth and efficient.
Heat the olive oil over medium-high heat in your skillet or Dutch oven. Add the chicken pieces, seasoning lightly with salt and pepper. Brown the chicken for about 4-5 minutes, turning occasionally, until golden but not fully cooked through. Remove the chicken from the pan and set aside.
In the same pan, add the chopped onion and bell pepper. Cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
Sprinkle the smoked paprika, regular paprika, and cumin over the sautéed vegetables. Stir to coat everything evenly. Toasting the spices briefly helps release their full flavor and aroma.
Pour the rice into the pan and stir to combine with the spices and veggies. Then, add the chicken broth and stir again, scraping up any browned bits from the bottom of the pan. Return the browned chicken pieces to the skillet, nestling them into the liquid.
Bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover with a lid. Let it simmer for 18-20 minutes, or until the rice is tender and has absorbed most of the liquid.
Remove the lid and gently fold in the frozen peas. Cook uncovered for an additional 2-3 minutes to heat the peas through. Taste and adjust seasoning with salt and pepper as needed.
Sprinkle chopped fresh parsley over the top before serving. This adds a bright herbal note and a fresh pop of color that complements the smoky, rich flavors beautifully.
