• 8 skinless and boneless chicken thigh fillets
• 75 ml medium–hot peri-peri sauce
• ½ tsp hot smoked paprika
• sea salt
• Freshly ground black pepper

For the dirty rice

• 1 tsp olive oil
• 1 red onion finely chopped
• 1 red pepper halved, cored, seeds removed and finely chopped
• 1 green pepper halved, cored, seeds removed and finely chopped
• 2 cloves garlic finely chopped
• 1 tsp paprika
• 1 tsp ground cumin
• 1 pinch saffron strands
• 200 ml chicken stock
• 1 chicken stock cube crumbled
• 500 g cooked brown rice freshly cooked and drained or 2 pouches

For the coleslaw

• 250 g red and/or white cabbage finely shredded
• 1 carrot grated (about 100g/3½oz prepared weight)
• 2 tbsp fat-free Greek-style yoghurt
• 2 tbsp white wine vinegar
• 3 tbsp light mayonnaise
• sea salt
• Freshly ground black pepper