In a large bowl, combine the chicken thighs and one tablespoon of olive oil. To this, add the adobo seasoning: cumin, paprika, chili powder, cayenne pepper, onion powder, garlic powder, ground coriander, salt, and a few cracks of black pepper.

Use your hands to thoroughly mix the chicken with the seasoning, ensuring each piece is nicely coated. Cover the bowl and let it marinate for about 30 minutes. However, if you’re in a hurry, you can skip this step, though marinating definitely enhances the flavor.

Heat the remaining one tablespoon of olive oil in a large deep skillet over medium-high heat (if you don’t have a skillet, a large pot will suffice). Once the oil is shimmering, carefully place the marinated chicken in the pan, seasoning with a touch more salt and pepper. Allow it to cook for about 4 to 5 minutes until it’s golden brown.

Flip each piece and let it cook for an additional 4 to 5 minutes until browned on both sides. Once browned, remove the chicken from the skillet and set it aside on a plate.

In the same skillet (the residual oil should suffice for sautéing), add minced garlic, diced jalapeño, green pepper, diced onion, and cilantro. Sauté this mixture for 2 to 3 minutes until the veggies begin to soften and release their delightful aroma.

Next, sprinkle in your spices—cumin, ground turmeric, ground coriander, onion powder, oregano, salt, and black pepper. Stir and cook for another 30 seconds to toast the spices.

Pour in the tomato sauce and water, stirring well to incorporate everything. Bring the mixture to a simmer, allowing it to bubble gently. Fold in the basmati rice, frozen peas, and olives, if using. Ensure everything is mixed and evenly distributed, then nestle the browned chicken pieces on top of the rice mixture.

Reduce the heat to low, cover the skillet with a tight-fitting lid, and let it cook for about 20 to 25 minutes without lifting the lid. The steam will work its magic, cooking the rice and locking in all those wonderful flavors.

After 20 to 25 minutes, remove the lid—carefully, as hot steam will escape. Most of the liquid should be absorbed, and the rice should be fluffy. Stir gently to release some of the trapped steam, and then garnish with fresh cilantro and a squeeze of lemon juice to brighten up the dish. Serve it hot, and watch everyone’s eyes light up!