Blackened Chicken, Corn & Tomato Rice

Heat a large, wide-based pan (preferably non-stick) with a matching lid, with a knob of butter over a high heat

Once melted, add half [all] the drained sweetcorn and a big pinch of salt

Cook for 2 min or until the sweetcorn has browned slightly 

Add the basmati rice and stir to coat the grains

Add 300ml [600ml] water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until the water has absorbed and the rice is tender – this is your corn rice

Meanwhile, combine the smoked paprika and ground allspice in a mixing bowl with 1 tsp [2 tsp] pepper and 1/2 tsp [1 tsp] salt

Place your hand flat onto the chicken breast fillet[s]

Slice in half as if you were cutting a burger bun, so you are left with 2 [4] thinner pieces

Add the sliced chicken to the spice mix and mix everything up until the chicken is fully coated 

Heat a separate pan with a drizzle of vegetable oil over a medium-high heat

Once hot, add the spiced chicken and cook for 3-4 min on both sides or until cooked through, then transfer to a clean chopping board

Note: the chicken will appear very dark and burnt – don't panic, this is how it's meant to be!

Meanwhile, cut the baby plum tomatoes in half 

Trim, then slice the spring onion[s] finely

Combine the mayonnaise with the juice of 1/2 [1] lime and season with a pinch of salt and pepper – this is your lime mayo

Add the baby plum tomatoes to the cooked corn rice and warm it through for 1 min

Chop the coriander finely, including the stalks

Slice the blackened chicken

Fluff the corn rice with a fork, taste and add more salt and pepper if needed 

Remove the pan from the heat and stir the sliced spring onion and chopped coriander through