Preheat the oven to 400 degrees F. Place a large (15 inch) heavy bottomed oven-safe skillet or 9 x 13 casserole dish in the oven while you prepare the ingredients.
In a large mixing bowl, combine the leek, carrots, bell pepper, garlic, rice, tomatoes, peas, chicken stock, white wine, lemon juice, paprika, turmeric, red pepper flakes, 1 teaspoon salt, 2 tablespoons olive oil and half the parsley. Fold the ingredients together until well-mixed. Transfer to the hot skillet or dish and arrange in an even layer. Nestle the chicken thighs in the rice mixture so they are partially submerged. Season the chicken generously with salt and drizzle with olive oil.