Pat Dry: Start by patting the chicken thighs dry with paper towels. Season them generously on both sides with salt, pepper, and paprika to infuse flavor.

Sear Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once hot, place the chicken thighs skin-side down and sear for 5–7 minutes until the skin is deeply golden and crisp. Flip and cook for another 4–5 minutes. Transfer the chicken to a plate and set aside.

Cook Aromatics: Reduce the heat to medium. In the same pot, add the chopped onion and cook for 2–3 minutes, stirring frequently and scraping up any browned bits. Add the garlic and sauté for 30–60 seconds until fragrant.

Toast Rice: Stir in the rinsed rice, coating it in the oil and aromatics. Toast for about 1 minute, stirring often, until the grains appear slightly translucent at the edges.

Add Broth: Pour in the chicken broth and add the dried thyme along with a small pinch of salt and pepper. Stir well to combine and spread the rice into an even layer.

Nestle Chicken: Place the seared chicken thighs skin-side up on top of the rice, adding any accumulated juices. Bring the mixture to a gentle boil.

Simmer: Once boiling, reduce the heat to low, cover tightly with a lid, and simmer for 25–30 minutes, or until the rice is tender, most of the liquid is absorbed, and the chicken is cooked through. Avoid lifting the lid too often.

Add Peas: In the last 5 minutes of cooking, quickly scatter the frozen peas over the rice. Cover again and let cook until the peas are heated through and the rice finishes steaming.

Let Rest: Remove from heat and let the pot stand, covered, for another 5 minutes to allow the flavors to meld and the rice to finish cooking.

Fluff & Serve: Fluff the rice gently with a fork, being careful not to break up the chicken too much. Garnish with chopped fresh parsley and serve warm straight from the pot.