For the chicken
800 g deboned skinless chicken thighs
2 Tbsp olive oil
1 tsp chilli powder
2 tsp garlic powder
2 tsp smoked paprika
Salt
Ground black pepper
¾ cup medium peri-peri sauce

For the rice
2 Tbsp olive oil
1 Tbsp butter
½ onion, diced
1 red pepper, diced
2 garlic cloves, finely chopped
1 Tbsp tomato paste
1 cup Spekko Parboiled Rice, rinsed
3 ½ cups chicken stock
½ tsp chilli powder or to taste
1 tsp turmeric
1 tsp smoked paprika
½ cup blanched petit pois or peas
Juice of half a lemon
Small handful of fresh coriander

1. In a bowl, mix the chicken thighs with 2 tablespoons olive oil, the chilli powder, garlic powder, paprika and a pinch of salt and pepper. Mix well. 

2. Heat a non-stick pan over medium heat. Once hot, add the chicken thighs, making sure to not overcrowd the pan. Cook in two batches if need be. Cook until golden brown, then flip & repeat – 5 - 6 minutes per side. 

3. Lower the heat slightly, baste with some peri-peri sauce and cook for a further 2 minutes or until the chicken thighs are cooked through. Remove the chicken from the pan and keep warm. 

4. Heat 2 tablespoons olive oil and the 1 tablespoon of butter in a pan over medium heat. Add the onion, red pepper and garlic. Sauté for 5 minutes. Add the tomato paste and cook for a further minute. 

5. Add the rice to the pan and dry fry it for 1 minute. Add the stock and water. Add the chilli powder, turmeric and smoked paprika, stir through. Bring to a boil, then turn down the heat and allow to simmer slowly for 20 - 25 minutes, or until cooked.

6. Use a fork to fluff the rice, add the peas and a squeeze of lemon juice. 

7. Reheat the chicken slightly if need be, slice it and arrange on top of the rice. Squeeze over some lemon juice, garnish with coriander and serve.