For chicken: You can swap out thighs for breasts (see instructions for breasts above). Skinless thighs also work.

For spice: Add chilli powder, diced red chilli or chilli flakes with the smoked paprika for extra heat.

Other proteins: It’s delicious with chorizo – fry cubed chorizo first, then continue with onions and peppers as normal, and add feta at the end.

For herbs: Parsley is used here, but coriander, basil, or chives would all be good too.

For rice: Use leftover rice (any kind) or a microwave packet. Any grain works! If freshly cooked, let rice steam dry before using or else it can be too wet.

To make even easier: Chop chicken into small bits, fry together with onions and peppers, then add the rice – minimal washing up! Yogurt on top is highly recommended.

Family/children: Keep smoked paprika mild and skip extra spice.

Scaling: Double all ingredients and make sure your pan is big enough.

Vegetarian: Skip chicken, serve with jammy boiled egg or add a tin/jar of butter beans for protein, or crispy fried halloumi.

Leftovers: Cold rice is great with salad and yogurt or feta, or chop chicken and wrap with rice in a tortilla, then fry until warmed and a little crispy.