Chicken Tinga Rice Bowl with Chipotle Tomato Sauce

• 160 g Long-grain white rice
• 400 ml Water
• 1 tsp Fine sea salt
• 1 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 2 cloves Garlic
• 1 tsp Ground cumin
• 1 tsp Dried oregano
• 400 g Canned chopped tomatoes
• 2 tbsp Chipotle sauce
• 350 g Chicken thighs, boneless, skinless
• 1 piece Lime
• 1 medium Avocado, ripe
• 15 g Fresh coriander

1. Rinse the rice until the water runs mostly clear. Tip into a saucepan with the water and half the fine sea salt, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave, covered, for 10 minutes.
2. Meanwhile, peel and thinly slice the yellow onion, then peel and finely grate the garlic. Warm the extra virgin olive oil in a large frying pan over a medium heat and cook the onion with a pinch of the remaining salt for 8 to 10 minutes, stirring, until soft and lightly golden. Stir in the garlic, ground cumin and dried oregano for 30 seconds until fragrant.
3. Add the canned chopped tomatoes and chipotle sauce, then bring to a gentle simmer. Nestle in the chicken thighs and simmer, partially covered, for 18 to 22 minutes, turning once, until the chicken is cooked through and tender. Lift the chicken onto a board and simmer the sauce for 2 to 3 minutes to thicken slightly.
4. Shred the chicken with two forks, then return it to the pan and stir to coat in the sauce. Squeeze in half the lime and taste, adding more lime and the remaining fine sea salt as needed. Keep the heat low so the tinga stays juicy.
5. Halve, stone and slice the avocado, then roughly chop the fresh coriander. Fluff the rice and divide between two bowls, spoon over the chicken tinga, and top with avocado and coriander. Serve with the remaining lime cut into wedges for squeezing over at the table.

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