Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add 1 lb of chopped chicken thighs, 1/2 cup of diced onion, and 1 cup of diced carrots. Cook for 5 to 7 minutes until the meat is lightly browned on all sides and the onions are translucent.

Stir in 1 cup of rinsed white rice, 2 cups of chicken broth, 1 tsp of salt, and 1/2 tsp of black pepper. Scrape the bottom of the pan to release any browned bits. Bring the entire mixture to a rolling boil.

Reduce the heat to low immediately. Cover the skillet tightly with its lid, and let it simmer without stirring for 15 to 18 minutes. The grains should become tender and the liquid must be fully absorbed.

Remove the skillet from the heat. Quickly stir in 1/2 cup of frozen peas to warm them through, then cover the skillet again and let it rest undisturbed for 5 minutes.

Remove the lid, fluff the mixture gently with a fork, sprinkle 1 tbsp of chopped fresh parsley on top, and serve warm.