- 1 Heat the oven to 220C/fan 200C/gas 7. Mix the Peruvian Spice Rub with 1 tbsp of olive oil in a small glass. Make some slashes in the flesh side of the chicken thighs to help them cook more evenly then put them on a lined baking tray. Pour your Peruvian marinade over the chicken and rub it in really well on both sides, then bake the chicken in the oven for 20-25 mins, or until cooked through.
- 2 Heat a little oil in a pan over high heat and then add the red onion and the red pepper. Stir fry for 4 mins. Add the sweetcorn and the Spicy Rice Mix and stir well. Reduce the heat and let it continue to cook, stirring occasionally until the vegetables have browned a little. Add the rice (straight from the packet, no need to pre-heat) along with 1 tbsp water and continue to stir fry for 3 mins. Then turn off the heat and keep warm.
- 3 Put the Green Sauce Seasoning and the chopped coriander in a small mixing bowl and add the yoghurt. Mix well, and keep aside.
- 4 Serve portions of your spicy rice onto plates with chicken on top and a dollop of green sauce on the side as a condiment for your chicken and spicy rice.