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

1. Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Brown the Chicken: Add the chicken thighs, skin side down, and brown for about 5-7 minutes on each side. Remove the chicken from the pot and set aside.
3. Sauté Aromatics: In the same pot, add the diced onion and sauté for 3-4 minutes until translucent. Then, add the minced garlic and cook for an additional minute.
4. Add Vegetables: Stir in the diced carrots and cook for another 2-3 minutes until they begin to soften.
5. Combine Rice and Spices: Add the rice, paprika, thyme, salt, and black pepper to the pot. Stir well to combine and toast the rice for about 2 minutes.
6. Pour in Broth: Add the chicken broth and bring to a boil. Scrape the bottom of the pot to deglaze and incorporate all flavors.
7. Return Chicken: Place the browned chicken thighs back into the pot, skin side up. Cover the pot with a lid.
8. Simmer: Reduce the heat to low and let it simmer for about 25 minutes, or until the rice is cooked and has absorbed the broth.
9. Add Peas: In the last 5 minutes of cooking, stir in the peas. They will heat through without becoming mushy.
10. Rest and Serve: Once done, remove the pot from heat and let it sit for 5 minutes. Fluff the rice with a fork before serving.