BBQ Chicken Bowl with Brown Rice and Black Beans

• 150 g Brown rice
• 1 tsp Fine sea salt
• 350 g Chicken thighs, boneless, skinless
• 1 tsp Smoked paprika
• 1 tbsp Rapeseed oil
• 120 ml Barbecue sauce
• 240 g Canned black beans
• 160 g Sweet corn kernels
• 2 medium Spring onion
• 1 medium Lime

1. Cook the brown rice in a saucepan of salted boiling water until tender, about 25 to 30 minutes. Drain well in a colander and cover to keep warm.
2. Meanwhile, season the chicken thighs all over with the smoked paprika and a pinch of the fine sea salt. Heat the rapeseed oil in a large frying pan over a medium-high heat.
3. Add the chicken and cook for 4 to 5 minutes on each side until well browned. Reduce the heat to medium, add the barbecue sauce, and turn the chicken to coat.
4. Simmer for 6 to 8 minutes, turning occasionally, until the sauce is sticky and the chicken is cooked through. If the sauce tightens too quickly, add a small splash of water and keep simmering until glossy.
5. Rinse and drain the canned black beans, then add them to the pan with the sweet corn kernels. Cook for 2 to 3 minutes, stirring gently, until hot.
6. Thinly slice the spring onion. Cut the lime into wedges.
7. Divide the rice between two bowls and spoon over the beans and sweetcorn. Top with the sticky barbecue chicken, scatter over the spring onion, and finish with a squeeze of lime.

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