Heat the frying pan and dry-fry the chicken thighs for about 5 minutes to seal them on all sides.
Deseed and dice the red peppers
Stir the rice, smoked paprika and diced pepper into the chicken. Make sure it’s well combined.
Add the chicken stock and bring to the boil. Then cover and simmer for 15 minutes, stirring occasionally.
Add the peas and season it to your taste.
Cook, covered, for another 5 minutes until the rice and chicken are cooked through and no pink meat remains and the stock has been absorbed.