Frango Churrasco Style Chicken Skewers

Heat a drizzle of oil in a large ovenproof pan on medium-high heat (If you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later).
Once hot, add the onion and season with salt and pepper. Stir-fry until soft and golden, 6-8 mins.

Meanwhile, soak your skewers in cold water to prevent them from burning.
Cut the chicken thighs into 2cm chunks and add them to the marinade bowl. Mix well to coat, then set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once the onion has softened, stir in the remaining garlic and cook for 1 min.
Add the risotto rice, then stir and cook until the edges are translucent, 1-2 mins.
Stir in the water for the rice (see ingredients for amount), chicken stock paste and remaining peri peri. Bring to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.

Meanwhile, thread the chicken pieces onto the skewers (2 per person) and transfer to a baking tray.
Once the rice has baked for 10 mins, bake the skewers on the top shelf of your oven until cooked through, 10-15 mins. Turn halfway through. IMPORTANT: The chicken is cooked when no longer pink in the middle.