Ingredients:
 
170g/6oz brown basmati rice
3 chicken thighs, skinless and boneless, cut into bite-sized chunks
large splash light olive oil
1 large brown onion, roughly chopped
1 red pepper, deseeded and roughly chopped
½ orange pepper, deseeded and roughly chopped
1 tsp sweet smoked paprika
¾ tsp ground cumin
½ tsp ground coriander
½ tsp dried oregano
1 lime, juice only
small handful fresh coriander, chopped
sea salt and freshly ground black pepper

Method:
 
Cook the rice in a pan of boiling water until just tender. Drain well and set aside to cool.
Meanwhile, season the chicken well with salt and pepper.
Heat the olive oil in a large wok or high-sided frying pan over a medium–high heat. Fry the chicken until it is browned and cooked through. Using a slotted spoon, transfer the chicken to a plate lined with kitchen paper and set aside.
Add the onion and peppers to the pan, season with salt and cook until the vegetables are just tender and starting to colour.
Mix in the spices and oregano and fry for 1 minute. Add the rice, return the chicken to the pan and stir-fry until heated through.
To serve, stir through the lime juice and fresh coriander.