Serves 4

Adapted from Ruled

For Marinade:

• 2 medium red chilis (peri-peri peppers if you can find them)

• 1 medium green chili

• 3 tablespoons olive oil

• 2 tablespoons red wine vinegar

• 2-3 cloves garlic, minced

• ½ teaspoon salt

• ¼ teaspoon dried oregano

• 1½ teaspoons paprika

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

For Cauliflower Rice:

• 4 tablespoons butter

• 1 medium orange bell pepper

• 1-2 green onions (plus extra for garnish)

• 1 tablespoon tomato paste

• 1 teaspoon paprika

• 1 pound cauliflower rice

1. Set a skillet on the stove over high heat. In the dry skillet, roast the chili peppers just enough until they are charred. Set aside.

2. Reduce the heat to medium and set the same skillet over the heat. As it’s getting hot, add the olive oil and vinegar. Wait a few moments until the oil heats up and, subsequently, add the garlic, salt, oregano and paprika. Simmer the mixture for 2-3 minutes, stirring often enough to keep the garlic from turning brown and bitter.

3. Remove the skillet from the heat and add the charred chilis. Allow the chilis to steep in the oil until it’s cooled.

4. Once cooled, transfer everything in the skillet to a food processor. Pulse the mixture until everything is well combined and homogenous.

5. In a large bowl, add the chicken pieces and pour the marinade over the chicken. Mix everything together, making sure all of the chicken pieces are fully coated. Let the chicken marinade in the refrigerator for at least 1 hour and up to 24 hours.

6. When you’re ready to cook the chicken, put a skillet on the stove over medium-high heat. Once the skillet is hot, add the chicken and pan fry them until fully cooked through, about 10-15 minutes.

7. Simultaneously, heat a large pan over medium heat. As it’s heating up, add the butter and let it melt. Add in the bell peppers and green onions and sauté for 4-5 minutes.

8. Stir in the tomato paste and paprika and give the pan a good swirl to combine everything.

9. Pour in the cauliflower rice and slowly incorporate it into the other ingredients until fully combined. Cook until the rice is warmed.

10. To serve, add the chicken overtop the cauliflower rice and sprinkle sesame seeds and/or green onions for garnish.

11. Enjoy!