2 Meals: Mexican Chicken Stew & Chicken & Bean Tacos

Meal 1:

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air then heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over a medium-high heat

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with tin foil

Once hot, add your chicken thighs and cook for 3-4 min or until lightly browned

Tip: Cooking for 4 or more? Use 2 casserole dishes!

Meanwhile, boil a kettle, then peel and finely chop (or grate) your garlic

Once lightly browned, add your ground smoked paprika and ground coriander with your chicken stock mix, chopped garlic and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour, then give it a good mix up and cook for 30 secs

Add your tomato paste and chipotle paste with 350ml [450ml] [550ml] boiled water with a generous pinch of salt and pepper and give everything a good mix up

Bring to the boil, then put the dish in the oven and cook, covered, for 30-35 min or until the chicken is cooked through (no pink meat!) and the sauce has thickened – this is your Mexican-style chicken stew

Meanwhile, reboil a kettle

Add your white long grain rice to an oven-proof dish with 300ml [390ml] [600ml] boiled water, then cover tightly with tin foil and put the dish on a baking tray (or two!)

Add your sweetcorn cobettes to a large piece of tin foil with a pinch of salt and a knob of butter, then scrunch the tin foil around the corn until tightly sealed and add to the other side of the baking tray[s]

Put the tray[s] in the oven for 25-30 min or until the corn is tender and the rice is cooked – this is your baked rice and buttered corn

Chop half your lime into 1 wedge per person, set aside the remaining lime (you'll use the rest tomorrow!)

Serve half the Mexican-style chicken stew (serve more of the sauce today, you'll eat the rest tomorrow!) with the baked rice and buttered corn to the side, then garnish with a lime wedge

Dig in!

Pull the remaining Mexican-style chicken stew, using 2 forks and give everything a good mix up, then cool quickly (within 2 hours max) and refrigerate in a covered container – this is your pulled Mexican-style chicken

Enjoy within 24 hours

Meal 2:

Drain and rinse your black beans

Combine the drained black beans and pulled Mexican-style chicken in a pot with a small splash of cold water, the juice of the remaining lime and a pinch of salt and pepper

Cook over a medium-high heat, stirring occasionally, for 4-5 min or until it is piping hot throughout – this is your pulled Mexican-style chicken & black beans

You can only reheat your food once, then enjoy straight away

Meanwhile, wash your lettuce, then pat it dry with kitchen paper and roughly shred

Grate your cheddar cheese finely

Add your tortillas to a plate and pop in the microwave for 20 secs on high or until warmed