To begin, season the chicken thighs with salt, pepper, and a pinch of smoked paprika. In a large, deep skillet or a Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chicken thighs skin-side down and cook for 5-6 minutes until golden brown. Flip and cook for an additional 4 minutes, then remove from the skillet and set aside.

Using the same skillet, add the chopped onion, green and red bell peppers, and minced garlic. Sauté over medium heat for about 5 minutes, stirring occasionally, until the vegetables are softened and aromatic.

Stir in the rice, smoked paprika, saffron threads, and cumin. Cook the rice for 2 minutes, stirring continuously. This will toast the rice slightly, enhancing its flavour and allowing it to absorb the spices.

Add the grated tomato to the skillet, mixing it well with the rice and vegetables. Cook for another 2 minutes until the tomato has thickened slightly, creating a rich base for the rice.

Pour in the chicken broth, stirring well to combine. Season with a little salt and pepper, keeping in mind that the broth may add some saltiness. Place the browned chicken thighs back into the skillet, nestling them into the rice mixture.

Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for 25-30 minutes. Allow the rice to cook slowly and absorb the broth while the chicken cooks through. Avoid lifting the lid too often, as this will let steam escape.

Once the rice is tender and the broth is mostly absorbed, scatter the frozen peas over the dish. Cover and cook for an additional 5 minutes, just until the peas are heated through. The peas add colour and a touch of sweetness to the dish.

Remove from heat and let the dish rest, covered, for 5 minutes. Before serving, garnish with freshly chopped parsley and lemon wedges on the side for added brightness. Serve the Arroz con Pollo directly from the skillet, and enjoy this comforting, flavourful Spanish classic.