Marinate the chicken thighs with paprika, cumin, Italian herbs, chilli powder, salt and pepper. Let sit for 5–10 mins if you have time.

Heat olive oil in a large non-stick or cast iron pan over medium-high heat.

Sear the chicken thighs for about 4 minutes per side until golden. Remove and set aside.

In the same pan, sauté onion, pepper, and garlic for about 5 minutes until softened.

Stir in the uncooked rice, then pour in the chicken stock. Mix gently.

Nestle the chicken thighs back into the pan on top of the rice. Cover with a lid.

Reduce heat to low and simmer gently for 20–25 minutes, or until the rice is tender and the liquid is absorbed.

Remove from heat and rest for 5 mins. Garnish with fresh parsley, chopped chilli, and a drizzle of Nando’s Perinaise.