Peruvian-Style Aji Chicken Bowl with Rice and Avocado

• 450 g Chicken thighs, boneless, skinless
• 2 tbsp Aji amarillo paste
• 2 cloves Garlic
• 2 Lime
• 1 tsp Ground cumin
• 1 ½ tsp Fine sea salt
• 150 g Basmati rice
• 200 g Sweet corn kernels
• 20 g Fresh coriander
• 3 tbsp Olive oil
• ½ tsp Black pepper
• 450 ml Water
• 1 Avocado, ripe but firm

1. In a bowl, mix the aji amarillo paste, finely grated garlic, the juice of 1 lime, ground cumin, 1 tsp of the fine sea salt, 1 tbsp of the olive oil and the black pepper (if using). Add the chicken thighs and turn to coat well. Set aside to marinate while you cook the rice.
2. Rinse the basmati rice until the water runs mostly clear, then tip into a saucepan with the water and 0.5 tsp of the fine sea salt. Bring to the boil, cover and cook on the lowest heat for 10 minutes. Remove from the heat and leave covered for 5 minutes, then fluff with a fork.
3. Bring a small pan of water to the boil and cook the sweet corn kernels for 2 to 3 minutes until hot and tender. Drain well and set aside. If using the same saucepan as the rice, do this once the rice is resting.
4. Heat 1 tbsp of the olive oil in a frying pan over a medium-high heat. Add the chicken thighs in a single layer and cook for 5 to 6 minutes per side, until deeply browned and cooked through. Transfer to a board and rest for 3 minutes before slicing.
5. Finely chop the fresh coriander and stir it with the remaining 1 tbsp olive oil, the juice of the remaining lime, and the remaining 0.5 tsp fine sea salt. Slice the avocado. Taste the dressing and adjust with a little more lime juice if you want it sharper.
6. Divide the rice between two bowls and top with the sweet corn, sliced chicken and avocado. Spoon over the coriander and lime dressing. Serve straight away while the chicken is still warm.

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