Creating One Pan Spanish Chicken and Rice is a straightforward process. Follow these easy steps to prepare this incredible dish:

1. Heat the Pan: In a large skillet or pan, heat the olive oil over medium-high heat.
2. Sear the Chicken: Season the chicken thighs with salt, pepper, and smoked paprika. Place them skin-side down in the heated pan and sear for about 5–6 minutes until golden brown. Flip and sear the other side for another 5 minutes. Remove the chicken and set it aside.
3. Sauté the Vegetables: In the same pan, add the chopped onion and red bell pepper. Sauté for about 3–4 minutes until softened. Add the minced garlic and sauté for an additional 1 minute.
4. Add the Rice and Spices: Stir in the rice, saffron, salt, and pepper. Cook for about 2 minutes, allowing the rice to toast slightly in the oil.
5. Combine Other Ingredients: Pour in the chicken broth and add the drained diced tomatoes. Stir well to combine all ingredients evenly.
6. Return the Chicken: Place the seared chicken thighs on top of the rice mixture. Bring the mixture to a gentle simmer.
7. Cook, Covered: Reduce the heat to low, cover the pan, and let it simmer for about 25–30 minutes, or until the rice is cooked through and has absorbed most of the liquid.
8. Add Peas: In the last 5 minutes of cooking, add the green peas on top of the chicken and rice. Do not stir; just cover again until done.
9. Rest the Dish: Once cooked, remove from heat and let it sit, covered, for an additional 5 minutes.
10. Garnish and Serve: Fluff the rice with a fork, garnish with chopped parsley, and serve with lemon wedges on the side.