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Dice the peppers and the onion, slice the chilli and grate the garlic.
In a bowl, coat the chicken thighs in peri-peri sauce.
Heat up your frying pan with some oil and then cook the chicken thighs until golden brown.
Remove the chicken thighs, then add the onion and cook for a few minutes. Then add the chilli and peppers and cook for a few more minutes.
Add all of the seasonings, grate garlic and tomato paste. Cook for 30 seconds, then add the rice and chicken stock. Mix well, then place the chicken thighs on top.
Cover the pan and simmer on low heat for 15 minutes. Remove from the heat, leave the pan covered and allow to steam for 5 minutes before serving. Serve drizzled with peri-peri sauce and garnished with fresh coriander.