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Export 16 ingredients for grocery delivery
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.
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