# What You'll Need:
→ Proteins
01 - 4 boneless, skinless chicken thighs (1.1 lb)
→ Rice & Grains
02 - 1 cup long-grain white rice, rinsed
→ Vegetables
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 cup frozen peas
→ Liquids
07 - 2 cups low-sodium chicken broth
→ Pantry & Spices
08 - 2 tbsp olive oil
09 - 2 tsp smoked paprika
10 - 1 tsp dried oregano
11 - 1/2 tsp ground black pepper
12 - 1/2 tsp salt, or to taste
→ Garnish
13 - 2 tbsp chopped fresh parsley (optional)
# How To Make It:
01 - Preheat the oven to 375°F.
02 - Pat chicken thighs dry and season with 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper.
03 - Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear chicken thighs for 2 to 3 minutes per side until golden brown. Remove and set aside.
04 - Add remaining 1 tbsp olive oil to the same skillet. Sauté onion and bell pepper for 3 to 4 minutes until softened. Add garlic and cook an additional 30 seconds.
05 - Stir in rice, remaining 1 tsp smoked paprika, and oregano, coating evenly with oil and spices.
06 - Pour in chicken broth and bring mixture to a gentle simmer.
07 - Stir frozen peas into the skillet, then nestle seared chicken thighs into the rice mixture.
08 - Cover tightly with a lid or foil and bake for 35 minutes, until rice is tender and chicken reaches an internal temperature of 165°F.
09 - Remove from oven and let rest for 5 minutes. Gently fluff the rice before serving.
10 - Sprinkle chopped parsley over the dish if desired and serve warm.
