This is very much a “go with it” kind of recipe.

Start by seasoning the chicken thighs with salt, pepper, garlic powder, paprika, cumin, and a little olive oil. Rub it in with your hands. It doesn’t need to look perfect — just make sure it’s coated.

Heat a large pan over medium-high heat. When it’s hot, add the chicken. Let it sit. Don’t poke at it too much. You want that golden color, and it only happens if you leave it alone for a minute.

Once the chicken has a good sear, take it out and set it aside. It won’t be cooked through yet, and that’s totally fine.

In the same pan, add the onion, garlic, and whatever vegetables you’re using. Stir them around and let them soften for a couple minutes. Scrape up the browned bits from the bottom that’s flavor.

Add a big spoonful of tomato paste and stir it in. Let it cook for about a minute so it loses that raw tomato taste.

Pour in the basmati rice and stir so it’s coated in everything. This part always smells really good.

Add the chicken stock, then nestle the chicken thighs back on top. Bring it to a gentle simmer.

Cover the pan, turn the heat down low, and let it cook until the rice is tender and the chicken is done. Try not to overthink it.