Prep the ingredients: Rinse the rice in a fine-mesh strainer until the water runs clear. Pat the chicken dry and season both sides with salt, pepper, and a pinch of paprika.

Brown the chicken: Heat a large, heavy pot or deep skillet (with a lid) over medium-high heat. Add 1 tablespoon oil. Place chicken skin-side down and sear 4–5 minutes per side until well browned. Transfer to a plate. Don’t cook through yet.

Sauté the aromatics: Reduce heat to medium. Add the remaining oil and 1 tablespoon butter if using. Stir in chopped onion, carrot, and celery with a pinch of salt. Cook 3–4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Bloom the spices: Stir in paprika, dried thyme, and turmeric. Cook 30 seconds to wake up the spices. This builds a deeper base for the rice.

Add rice and toast: Stir the rinsed rice into the pot for 1 minute, coating it in the oil and spices. This helps keep the grains fluffy.

Add liquid: Pour in 3.5 cups chicken broth and add the bay leaf. Scrape the bottom of the pot to release any browned bits—those are flavor.

Nestle the chicken: Place the chicken on top of the rice, skin-side up. Bring to a gentle simmer. Reduce heat to low, cover tightly, and cook for 18–22 minutes. Avoid peeking—steam is your friend.

Add peas and finish: Remove the lid and check the rice. If the liquid is mostly absorbed and the rice is tender, scatter the peas over the top. Cover and let sit off the heat for 5 minutes to steam. If rice seems dry before it’s tender, add 1/4 cup more broth and continue on low for a few minutes.

Brighten and serve: Remove the bay leaf. Zest half the lemon over the pot, add a squeeze of juice, and fluff the rice gently with a fork. Top with chopped parsley or green onions. Taste and adjust salt and pepper.