Instructions

1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 large chopped onion and sauté until translucent, about 5 minutes.
2. Add 2 medium carrots, cut into cubes, and sauté for 3 more minutes.
3. Add 1 chopped red bell pepper (optional for extra heat) and 2 minced garlic cloves. Sauté for an additional 2 minutes.
4. Add 4 skinless chicken thighs and brown them on all sides, about 8-10 minutes.
5. Sprinkle in 1 teaspoon of sweet paprika and 1/2 teaspoon of hot paprika (or to taste), then mix well.
6. Add 1 1/2 cups of short-grain rice (such as bomba) and stir so it absorbs the flavors.
7. Pour in 3 1/2 cups of hot chicken broth and bring it to a boil. Reduce the heat to low and cook covered for 20 minutes.
8. After 20 minutes, add 1 cup of peas (they can be frozen) and stir gently. Cook for 5 more minutes.
9. Turn off the heat and let the rice rest, covered, for 5 minutes before serving. Garnish with freshly chopped parsley if desired.