Preparing One-Pot Spanish Chicken and Rice is simple and rewarding. Follow these steps to create a delicious meal:

1. Sear the Chicken: In a large pot or deep skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper. Once the oil is hot, add the chicken skin-side down and sear for about 5-7 minutes until browned. Flip and sear the other side for an additional 5 minutes. Remove the chicken from the pot and set aside.

2. Sauté Vegetables: In the same pot, add the diced onion and bell pepper. Sauté for about 3-4 minutes until the vegetables are softened. Add the minced garlic and cook for another 1-2 minutes, stirring frequently.

3. Add Rice and Spices: Stir in the rice, smoked paprika, and saffron (if using). Mix well to coat the rice with the oil and spices, allowing it to toast slightly for about 2 minutes.

4. Combine Ingredients: Pour in the diced tomatoes with their juice and the chicken broth. Stir to combine and bring the mixture to a gentle simmer.

5. Return Chicken: Nestle the seared chicken thighs back into the pot, skin-side up. Ensure they are partially submerged in the liquid.

6. Cook the Rice: Cover the pot with a lid and reduce the heat to low. Let it simmer for about 20-25 minutes, or until the rice is tender and has absorbed the liquid.

7. Add Peas: In the last 5 minutes of cooking, sprinkle the frozen peas over the top of the dish. Re-cover the pot and allow the peas to steam.

8. Check for Doneness: Once the rice is cooked and the chicken is tender, remove the pot from the heat. Let it sit, covered, for an additional 5 minutes.

9. Garnish and Serve: Fluff the rice with a fork, and garnish with fresh parsley if desired. Serve with lemon wedges on the side for a zesty kick.