Add chicken thighs, olive oil, tbsp of peri peri rub and peri peri sauce to a large mixing bowl and mix to coat.

Heat olive oil in a cast iron pan and add coated chicken thighs. Cook chicken thighs for 3-4 mins on each side, until cooked through. Just before removing from pan, brush chicken thighs with a little more peri peri sauce.

Add onion and bell peppers and cook on low heat for roughly 5 mins or until soft. Rinse basmati rice under cold water until it runs clear of starch, then add to pan along with another tbsp of peri peri seasoning, smoked paprika and dried parsley. Toast rice and spices for 1-2 mins on medium heat, then add boiling chicken stock. Bring pan to a rapid simmer, stir to make sure everything is combined well, then add chicken thighs back to pan (on top of rice). Tightly cover pan with a lid or tin foil, then bake for 15-20 mins. The rice should come out fluffy, with no excess liquid in pan. Garnish with fresh parsley.