Step 1

Whisk all the marinade ingredients together and marinade the chicken thighs for 1-2 hours.

Step 2

Pre-heat the oven to 180*C.

Step 3

Cut the capsicums in half (keeping the stalk in tact) and scrape out the pith and seeds.

Step 4

In a large wok or frying pan over medium-high heat, add the oil and fry the garlic cloves for a minute. Remove the chicken from the marinade and add this to the wok, frying for 3 minutes per side or until golden.

Step 5

Add in the rice, tomato sauce, soy sauce & fish sauce and stir-fry for 2 minutes until everything is evenly combined. Add the spring onions, then remove from heat.

Step 6

Place the cut capsicums onto a baking tray, then spoon the chicken & rice mixture into each capsicum until they are snug & full. Add 100ml water to the base of the baking tray, cover in foil and bake for 40 minutes. Remove the foil and bake for a further 10 minutes, until the peppers are lightly charred and the rice is crispy on top.

Step 7

Set aside to cool for 10 minutes, then squeeze over with lime juice and top with chopped coriander before serving.