Serves 4
Marinate the chicken thighs in the spice shot overnight
Put the rice, water, smoked paprika, chilli powder, cayenne, kidney beans, chopped tomato, salt & tabasco in a deep baking tray and cover with foil - cook in a preheated oven at 180c fan until all the water has absorbed and the rice is cooked - approx 30 minutes
Place the chicken thighs on a non-stick tray and cook in the same oven as the rice for 20 / 25 minutes
Serve rice and chicken with sweet corn, diced red pepper & diced red onion