MOH emailed this recipe to me to add on the site.......

SPICY CHICKEN & RICE

INGREDIENTS

Chicken Thighs (as many as you like skinned and cut into bite size pieces)
1 pepper (any colour)
2 small chillies (opposite colour to pepper)
2 tomatoes
1 onion
2 tabs. Vegetable oil
Salt & cayenne pepper
Paprika (to taste)
2-3 oz. long grain rice
Half pint vegetable (or chicken) stock
1 teaspoon dried Thyme
Few drops Tabasco or chilli sauce if required

METHOD
Skin and cut chicken into pieces; cut pepper and chillies in half, remove pith and seeds and chop pepper into inch size pieces and chillies very finely. Make a few cuts in tomato skins, put into bowl of boiling water for a few minutes then remove and peel off skin. Chop into mediem sized pieces, dice the onion.
Heat the oil in wok or large frying pan. Season the chicken with salt and cayenne pepper,(do not overdo cayenne), add to pan, fry for 8 mins, turning to brown all over. Remove chicken from pan. Add pepper and onion, fry for 5 mins. until browned, remove with slotted spoon. Add chillies, rice, and paprika, Stir for 1 min. to coat rice in oil.
Add HOT stock to pan, cover and cook for 10 mins. Return chicken, pepper and onion to pan, add thyme and tomatoes, cover and simmer for 20 mins. (checking to make sure it does not dry out – if it does add hot water)
Add Tabasco or Chilli Sauce if not spicy enough for your taste.
I also add some sliced choritzo just before ready, it gives extra flavour and colour