Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 cup of chopped onion and cook for approximately 3–4 minutes until it turns translucent.

Stir in 3 cloves of minced garlic and 1 cup of diced bell pepper. Cook for an additional 2–3 minutes, or until the peppers are tender.

Season 4 chicken thighs with salt, pepper, and 1 teaspoon of paprika. Sear them for about 5–7 minutes until golden brown. Remove and set aside.

Sprinkle 1 cup of long-grain rice into the skillet with the vegetables. Stir and toast the rice for around 2 minutes.

Pour in 2 cups of chicken broth, scraping browned bits from the bottom. Bring to a gentle boil.

Reduce heat and nestle the browned chicken thighs back into the skillet. Cover and simmer for 15–20 minutes until the rice is tender.

Uncover and stir in 1 cup of heavy cream and 1 teaspoon of dried oregano. Allow the sauce to thicken for about 5 minutes.

Garnish with freshly chopped parsley and serve warm.