Creating One-Pot Spanish Chicken and Rice is a straightforward process. Follow these steps for a delightful meal:

1. Heat the Oil: In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat.
2. Brown the Chicken: Season the chicken thighs with salt and pepper. Add them to the pot, skin-side down, and cook until browned, about 5-7 minutes per side. Remove the chicken and set aside.
3. Sauté the Vegetables: In the same pot, add the diced onion and bell pepper. Sauté for about 3-4 minutes until the vegetables start to soften. Add the minced garlic and cook for another minute.
4. Add the Rice: Stir in the long-grain rice, smoked paprika, and dried oregano. Cook for 2 minutes to toast the rice lightly.
5. Combine Ingredients: Pour in the chicken broth and add the saffron threads. Stir well to combine.
6. Return the Chicken: Nestle the browned chicken thighs back into the pot, skin-side up. Bring the mixture to a boil.
7. Simmer: Reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes or until the rice is cooked and has absorbed the liquid.
8. Add Peas: In the last 5 minutes of cooking, add the frozen peas to the pot. Stir gently to combine.
9. Rest: Once cooked, remove the pot from heat and let it sit, covered, for an additional 5 minutes.
10. Garnish and Serve: Fluff the rice gently with a fork, garnish with fresh parsley, and serve with lemon wedges on the side.

By following these steps, you’ll create a delicious and satisfying One-Pot Spanish Chicken and Rice that everyone will love.