Season bone-in chicken thighs generously with preferred seasonings.
In a pan, heat oil and cook the chicken for about three minutes per side. Set aside.
Add tomato paste, sun-dried tomatoes, chili flakes, minced shallot or onion, minced garlic, and rice to the pan. Toast until fragrant.
Pour in chicken broth, cover, and bring to a simmer. Return the chicken to the pan.
Cover and cook until the rice is tender and fully cooked.
Finish by stirring in Parmesan cheese, a splash of cream, and chopped cilantro and basil.
Serve hot and enjoy the flavorful chicken and rice dish.
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