In a large pot or Dutch oven, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Once shimmering, add 4 chicken thighs skin-side down and sear for about 5 minutes until golden brown. Flip the chicken and cook for another 3 minutes, then remove it from the pot and set aside on a plate, keeping the drippings for flavor.

In the same pot, add 1 diced onion and sauté for 2-3 minutes until softened and translucent. Next, stir in 3 minced garlic cloves, 1 teaspoon of smoked paprika, 1 teaspoon of dried thyme, and a pinch of salt and pepper. Cook for about 30 seconds, just until fragrant, ensuring the garlic doesn’t burn, then prepare to add the rice.

Add 1 cup of rinsed long-grain white rice into the pot, stirring to coat it well with the onion and spice mixture. Toast the rice for 1-2 minutes, allowing it to absorb the flavors.

Pour in 2 ½ cups of chicken broth and bring the mixture to a gentle simmer. Carefully place the seared chicken back into the pot, skin-side up, ensuring it’s partially submerged. Cover the pot with a tight-fitting lid and reduce the heat to low, cooking for 20-25 minutes until the rice is tender and has absorbed the broth, and the chicken is cooked through.

After the chicken and rice have cooked, sprinkle in 1 cup of frozen peas, stirring gently before covering again for an additional 5 minutes. This step allows the peas to heat through while maintaining their vibrant color.