In a large bowl, combine 2 tablespoons of Peri Peri Spice with 1 tablespoon of olive oil. Add the chicken thighs and toss to coat evenly. Marinate for a minimum of 20 minutes or overnight for maximum flavour.
Heat 2 tablespoons of olive oil in a pan over medium-high heat. Add the chicken and cook for 3–4 minutes per side, until golden. Remove from pan and set aside.
Add the remaining 1 tablespoon of olive oil to the same pan, add the capsicum and onion. Cook gently for 5 minutes, then add basmati rice and 2 tablespoons of the Peri Peri Spice. Stir thoroughly to coat the rice with the spice.
Slowly add the chicken stock and stir through. Allow rice to simmer for 5 minutes, stirring occasionally. Place chicken thighs on top. Simmer on medium-low heat for another 10 minutes, stirring the bottom of the pan so the rice doesn’t stick. Cover with a lid and cook for a further 5 minutes. Turn off the heat and allow the rice to rest for 5 –10 minutes.
Before serving, fluff the rice with a fork. Serve the chicken and rice with a sprinkle of freshly chopped parsley and a squeeze of fresh lemon or lime.
