Chipotle Chicken Bowl with Coriander and Lime Rice

Chicken and marinade

• 60 ml Chipotle sauce
• 2 Lime, juicy
• 3 cloves Garlic
• 2 tsp Ground cumin
• 2 tsp Honey
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 800 g Chicken thighs, boneless, skinless
• 1 tbsp Olive oil

Coriander lime rice and bowl

• 300 g Long-grain white rice
• 20 g Fresh coriander
• 400 g Canned black beans
• 300 g Canned corn
• 2 Avocado, ripe but firm
• 300 g Tomato, ripe
• 1 small Red onion
• 1 tbsp Olive oil

1. In a bowl, mix the chipotle sauce with the juice of 1 lime, finely grated garlic, cumin, honey, fine sea salt and black pepper. Add the chicken thighs and turn to coat well. Leave to marinate for 15 minutes while you get everything else ready.
2. Rinse the rice until the water runs mostly clear, then cook in a saucepan with a pinch of fine sea salt according to the packet until tender. Drain well if needed, then return to the pan off the heat. Stir through most of the chopped coriander and the juice of 1 lime.
3. Dice the tomato and finely chop the red onion, then mix with the remaining coriander, 1 tbsp olive oil and a pinch of fine sea salt. Taste and add a little more lime juice if you want it sharper. Set aside as a simple salsa.
4. Drain and rinse the black beans and corn. Warm them in a saucepan over low heat with a splash of water and a pinch of cumin, stirring until hot. Keep warm on the lowest heat.
5. Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Sear the chicken for 4 to 6 minutes per side until charred in spots and cooked through, then rest for 3 minutes before slicing. If the pan looks dry, add a spoonful of water to loosen the browned bits and spoon over the chicken.
6. Halve, stone and slice the avocado. Divide the coriander lime rice between bowls, then top with black beans, corn, sliced chicken and avocado. Finish with the tomato salsa and serve straight away.

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