Brush a little olive oil on the chicken thighs. Season with salt and add fresh thyme. Cut the onions and peppers into eighths. Heat 2 tablespoons of olive oil in a pan and brown the chicken pieces all around, 2-3 pieces at a time, to maintain the oil temperature. If we don't sear them properly, we risk losing delicious juices.

Remove the chicken to a baking dish. Add the remaining olive oil and the vegetables to the pan. Sauté for 5 minutes. Add the garlic, rice, and crumble the tomato paste into the bottom of the pot. Deglaze with the wine and let it evaporate. Then add broth and paprika, and season with salt and pepper.

Once it reaches a boiling point, transfer everything to a deep baking dish. Place the chicken on top, cover tightly with aluminum foil, and bake in a preheated oven at 180°C for 50 minutes. Towards the end, sprinkle with finely chopped parsley.