Creating One Pot Chicken and Rice is straightforward if you follow these simple steps:

1. Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Brown the Chicken: Season the chicken thighs with salt, pepper, and paprika. Add them to the pot, skin-side down, and brown for about 5-7 minutes. Flip and brown the other side for an additional 5 minutes. Remove the chicken and set aside.
3. Sauté the Vegetables: In the same pot, add the diced onion and bell pepper. Sauté until the onion becomes translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Add Rice and Broth: Stir in the rice, making sure it gets coated with the oil and juices. Then, pour in the chicken broth and add the dried thyme.
5. Return the Chicken: Place the browned chicken thighs back into the pot, skin-side up. Bring the mixture to a simmer.
6. Cover and Cook: Reduce the heat to low, cover the pot, and let it cook for about 25-30 minutes, or until the rice is tender and has absorbed all the liquid.
7. Add Peas: In the last 5 minutes of cooking, stir in the frozen peas. Cover again and allow them to heat through.
8. Rest: Once done, remove the pot from the heat and let it sit for about 5 minutes with the lid on. This helps to ensure the rice is fluffy.
9. Garnish and Serve: Before serving, sprinkle chopped fresh parsley over the top for a pop of color.

Following these steps will guide you in creating this incredible dish with ease!