Ingredients

• chicken thighs - 4 pieces
• olive oil - 2 tablespoons
• onion - 1, chopped
• garlic - 3 cloves, minced
• bell pepper - 1, chopped
• carrots - 2, diced
• long-grain rice - 1 cup
• chicken broth - 2 cups
• dried thyme - 1 teaspoon
• paprika - 1 teaspoon
• salt - to taste
• black pepper - to taste
• peas - 1 cup, frozen
• parsley - for garnish

Instructions

1. 1.

   Heat olive oil in a large pot over medium heat.

2. 2.

   Add the chicken thighs and sear until golden brown on both sides, about 5 minutes per side. Remove and set aside.

3. 3.

   In the same pot, add the onion, garlic, bell pepper, and carrots. Sauté until softened, about 3-4 minutes.

4. 4.

   Stir in the rice, chicken broth, thyme, paprika, salt, and black pepper. Bring to a boil.

5. 5.

   Return the chicken to the pot, reduce the heat to low, cover, and simmer for 20-25 minutes until the rice is cooked and the chicken is tender.

6. 6.

   Add the frozen peas in the last 5 minutes of cooking.

7. 7.

   Remove from heat, let it rest for a few minutes, then fluff the rice with a fork and garnish with parsley before serving.