Dice the onion, carrots, and celery. Mince the garlic. Rinse the rice thoroughly under cold water until the water runs clear.

Preheat your Dutch oven over medium-high heat and add 1 tablespoon of oil.

Pat the chicken dry with a paper towel and season with salt, pepper, and a pinch of paprika.

Place the chicken skin-side down and sear for 4-5 minutes per side until golden brown. Remove and set aside.

In the same pot, add the onions, carrots, and celery. Cook for 3-4 minutes until softened.

Stir in the garlic and cook for another minute.

Stir the rinsed rice into the vegetables, ensuring every grain is coated with flavor.

Add the chicken broth, thyme, paprika, and bay leaves. Stir well to combine.

Place the chicken pieces on top of the rice, skin-side up. Cover with the Dutch oven lid.

Reduce the heat to medium-low and simmer gently for 5 minutes.

Preheat your oven to 350°F (175°C).

Transfer the Dutch oven to the oven and bake for 25-30 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).

Remove from the oven and let it rest for 5 minutes. Stir in frozen peas or spinach if using.

Garnish with fresh parsley or cilantro, a squeeze of lemon juice, and a sprinkle of cheese if desired.