Preheat the Oven: Start by preheating your oven to 375°F (190°C).
Brown the Chicken: In a large, oven-safe skillet or Dutch oven, heat a couple of tablespoons of olive oil over medium-high heat.
Season the chicken thighs or drumsticks with salt, pepper, and paprika.
Add the chicken to the skillet, skin-side down, and cook until the skin is golden brown and crispy.
Flip the chicken and cook for another 2-3 minutes on the other side.
Remove the chicken from the skillet and set it aside.
Sauté the Vegetables: In the same skillet, add a little more olive oil if needed, and sauté the chopped onions and garlic until they become translucent. Add the bell peppers and continue to cook until they soften. Stir in the diced tomatoes and cook for another minute.
Add the Rice: Pour the uncooked rice into the skillet with the vegetables and stir to coat the rice with the oil and vegetable juices. Cook for a minute or two, allowing the rice to lightly toast.
ADVERTISEMENT
