Creating The Best Dutch Oven Chicken and Rice is straightforward and satisfying. Follow these simple steps for an amazing result:

1. Preheat your Dutch oven: Heat over medium-high heat.
2. Sear the Chicken: Add olive oil to the hot pot. Season the chicken thighs with salt and pepper, then place them skin-side down. Sear until golden brown, approximately 5-7 minutes. Flip and cook for an additional 5 minutes. Remove from the pot and set aside.
3. Sauté the Vegetables: In the remaining oil and juices, add the diced onion and bell pepper. Sauté for about 3-5 minutes until softened. Then add the minced garlic and cook until fragrant, about 1 minute.
4. Add the Rice: Stir in the rice, coating it well with the vegetable mixture. Cook for about 2 minutes to toast the rice slightly.
5. Pour in the Broth: Gradually add the chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
6. Add Thyme and Paprika: Sprinkle in the dried thyme and paprika, stirring for even flavor distribution.
7. Return Chicken to the Pot: Place the seared chicken thighs back on top of the rice mixture. Press them down slightly into the pot.
8. Cover and Cook: Reduce heat to low, cover, and let simmer for 25-30 minutes or until the rice is tender and has absorbed most of the liquid.
9. Incorporate the Peas: In the last 5 minutes of cooking, add the frozen peas to the pot. Stir gently to combine.
10. Rest before Serving: Once cooked, remove the pot from heat. Allow it to rest for about 5 minutes before serving to let the flavors meld.

These steps will guide you in creating a comforting and delicious meal that will warm your soul.