Creating this One Pot Chicken and Rice is a straightforward process. Just follow these easy steps for a delicious meal:

1. Prep the Ingredients: Wash and chop the vegetables and season the chicken thighs with salt, pepper, and paprika.
2. Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium-high heat.
3. Brown the Chicken: Add the chicken thighs skin-side down. Cook for 5-7 minutes until browned. Flip and cook for another 5 minutes. Remove the chicken and set aside.
4. Sauté Vegetables: In the same pot, add chopped onions and cook until translucent (about 3 minutes). Add minced garlic, diced carrots, and cook for another 2 minutes.
5. Add Rice: Stir in the rice, ensuring it mixes well with the vegetables for about 1-2 minutes.
6. Combine Ingredients: Pour in the chicken broth and add dried thyme. Stir well and bring to a simmer.
7. Return Chicken: Nestle the browned chicken thighs back into the pot, skin side up. Ensure they are partially submerged in the liquid.
8. Cook the Rice: Cover the pot with a lid, reduce heat to low, and let it cook for 20-25 minutes until the rice is tender and has absorbed the broth.
9. Add Peas: In the last 5 minutes of cooking, add the peas to the pot, gently stirring to combine.
10. Finish Cooking: Turn off the heat and let the pot sit for an additional 5-10 minutes, covered. This allows flavors to meld.
11. Garnish and Serve: Remove the lid, garnish with fresh parsley, and serve hot.

These straightforward steps will enable you to create One Pot Chicken and Rice effortlessly, making it a go-to meal for any occasion.