Step 1: Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and season generously with salt, black pepper, and half of the smoked paprika.
Step 2: Heat the olive oil in a large oven-safe skillet (preferably cast iron, about 10-12 inches) over medium-high heat. Once shimmering, add the seasoned chicken thighs, skin-side down. Sear for 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and sear for another 2-3 minutes. Remove the chicken from the skillet and set aside, leaving the rendered fat in the pan.
Step 3: Reduce the heat to medium. Add the chopped onion and bell pepper to the skillet. Sauté for 5-7 minutes, stirring occasionally, until softened. Add the minced garlic and remaining smoked paprika, cooking for another minute until fragrant.
Step 4: Stir in the rice, ensuring each grain is coated in the pan drippings and spices. Cook for 2-3 minutes, stirring constantly, to lightly toast the rice. This step enhances the nutty flavour and helps prevent clumping.
Step 5: Pour in the chicken broth and crushed tomatoes. Add the saffron threads, bay leaf, and season with salt and pepper to taste. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
Step 6: Carefully nestle the seared chicken thighs back into the rice mixture, ensuring they are partially submerged but the skin remains above the liquid. Bring back to a gentle simmer.
Step 7: Transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the rice is tender and has absorbed most of the liquid, and the chicken is cooked through (internal temperature of 165°F or 74°C). If the rice looks dry but isn't cooked, add a splash more broth or water.
Step 8: Remove the skillet from the oven. Stir in the frozen peas and fresh parsley. Cover the skillet with a lid or aluminum foil and let it rest for 5-10 minutes. This allows the flavours to meld and the rice to steam to perfection.
Step 9: Garnish with lemon wedges and extra fresh parsley before serving.