Season the chicken: Pat the chicken thighs dry with a paper towel, then rub them with paprika, oregano, salt, and pepper. This helps the flavors seep into the chicken.

Sear the chicken: Heat olive oil in a large skillet or deep pan over medium heat. Once hot, add the chicken thighs skin-side down. Sear for 5–6 minutes until the skin is golden and crispy. Flip and cook for another 2–3 minutes. Remove the chicken and set it aside.

Sauté the aromatics: In the same pan, add the chopped onion and minced garlic. Sauté for 2–3 minutes until fragrant and translucent.

Cook the vegetables: Stir in the diced bell peppers and cherry tomatoes. Let them cook for 3–4 minutes until slightly softened.

Toast the rice: Add the uncooked rice to the pan and stir well to coat it with the oil and spices. This step adds a nutty flavor to the dish.

Add the liquid: Pour in the chicken stock and stir to combine. Bring the mixture to a gentle boil.

Return the chicken to the pan: Nestle the seared chicken thighs into the rice mixture, skin-side up. Cover the pan with a lid.

Simmer to perfection: Reduce the heat to low and let everything cook for 20–25 minutes. The rice should absorb the stock, and the chicken will cook through completely.

Add garnishes: Once the rice is tender and the chicken is cooked, sprinkle with chopped parsley and a handful of crumbled feta cheese. If desired, add olives for extra Mediterranean flair.

Serve hot: Squeeze fresh lemon juice over the top before serving to brighten the flavors.

Avoid lifting the lid while the rice cooks to ensure it steams evenly.

If the rice looks dry before it’s fully cooked, add a splash of water or stock and let it simmer longer.

For extra crispy chicken skin, broil the pan in the oven for 2–3 minutes at the end.