In a small bowl, combine the white wine and saffron. Set aside.

In a large skillet, heat oil over medium heat.

Season the chicken thighs with salt and pepper. Cook until browned, 2-3 minutes per side, then remove from pan and set aside.

Drain all but 1 tablespoon of oil/chicken grease from the pan (if you use skinless chicken thighs, you may need to add an extra tablespoon of oil). Add the onions, and cook until translucent, 3-5 minutes. Add the garlic and cook for another minute.

Add the white wine/saffron mixture to the pan, and scrape up any brown bits on the bottom. Cook for around 1 minute, until wine is reduced by half.

Add the diced tomatoes, bell peppers, chicken stock, rice, smoked paprika, and salt. Return the chicken thighs to the pan.

Bring to a boil, reduce heat, and simmer, *covered* for around 25 minutes, or until rice is cooked through.

*Important: you will need to give the rice a good stir every 5 minutes or so to ensure that it cooks evenly*

When rice is cooked through, stir in the peas. Cover the skillet, reduce heat to low, and cook for 5 more minutes.

Serve immediately.