Creating One-Pot Spanish Chicken and Rice is easy when you follow these simple steps:

1. Heat Oil: In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Brown Chicken: Season the chicken thighs with salt and pepper. Add them to the pot, skin-side down, and cook for about 5-7 minutes until browned. Flip and brown the other side for an additional 5 minutes. Remove the chicken and set aside.
3. 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 minute.
4. Add Rice: Stir in the rice, smoked paprika, and ground cumin, cooking for 1-2 minutes to toast the rice slightly.
5. Add Liquids: Pour in the diced tomatoes (with their juice) and chicken broth. If using saffron, add it now. Stir well to combine.
6. Return Chicken: Place the browned chicken thighs back into the pot, skin-side up. Bring the mixture to a boil, then reduce the heat to low.
7. Simmer: Cover the pot and let it simmer for about 25 minutes, or until the rice is cooked and has absorbed the liquid.
8. Add Peas: Stir in the frozen peas during the last 5 minutes of cooking, allowing them to heat through.
9. Rest: Once cooked, remove the pot from heat and let it rest for about 5 minutes before serving.
10. Garnish: Fluff the rice with a fork, then garnish with chopped parsley and serve with lemon wedges.

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