Creating One-Pot Spanish Chicken and Rice is a simple process if you follow these steps:

1. Heat Oil: In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Sear Chicken: Season the chicken thighs with salt and pepper. Add them to the pot, skin-side down, and sear until golden brown (about 5-7 minutes). Flip and cook for another 5 minutes. Remove and set aside.
3. Sauté Vegetables: In the same pot, add the diced onion and red bell pepper. Sauté for about 3-4 minutes until they soften. Add minced garlic and cook for an additional minute.
4. Add Rice: Stir in the rice and cook for 1-2 minutes, allowing it to absorb the flavors.
5. Combine Ingredients: Pour in the diced tomatoes (with juice), chicken broth, paprika, and saffron (if using). Stir well to combine.
6. Return Chicken: Nestle the seared chicken thighs back into the pot. Bring the mixture to a boil.
7. Simmer: Once boiling, reduce the heat to low, cover, and let it simmer for about 25 minutes or until the rice is tender and has absorbed most of the liquid.
8. Add Peas: Stir in the frozen peas and cook for another 5 minutes. Check the seasoning and adjust with salt and pepper if needed.
9. Fluff and Serve: Remove from heat and let it sit covered for a few minutes. Fluff the rice with a fork and garnish with fresh parsley.

These steps will guide you in creating this incredible dish effortlessly.