Cooking Dutch Oven Chicken and Rice is straightforward if you follow these steps:

1. Preheat Oven: Begin by preheating your oven to 375°F (190°C).
2. Sear Chicken: In a large Dutch oven, heat the olive oil over medium heat. Season the chicken with salt and pepper, then sear it skin side down for 5-7 minutes until golden brown. Flip and sear for an additional 5 minutes. Remove the chicken and set it aside.
3. Sauté Vegetables: In the same pot, add diced onion, garlic, carrots, and bell pepper. Sauté for about 5 minutes until softened.
4. Add Rice and Spices: Stir in the long-grain rice, dried thyme, paprika, and additional salt and pepper. Cook for another 2 minutes, allowing the rice to toast slightly.
5. Add Broth: Pour in the chicken broth and stir well to combine all ingredients.
6. Return Chicken: Nestle the seared chicken thighs back into the pot, skin side up.
7. Bake: Cover the Dutch oven and place it in the preheated oven. Bake for 45-55 minutes until the rice is cooked and the chicken is tender.
8. Add Peas: About 5 minutes before serving, sprinkle in the frozen peas and recover the pot to heat through.
9. Rest: Once cooked, let the dish sit for about 10 minutes before serving.
10. Garnish and Enjoy: Sprinkle with fresh parsley just before serving for a burst of flavor and color.

By following these simple instructions, you’ll achieve a delightful and filling meal that everyone will love.