Chicken Thigh Tinga Burrito Bowl

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and a pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once the rice is done, remove from the heat and set aside (lid on) to steam until serving

Meanwhile, combine your diced chicken thigh in a bowl with your ground smoked paprika, ground cumin, cayenne pepper (can't handle the heat? Go easy!) and a pinch of salt – this is your coated chicken

Boil half a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the coated chicken to the pan and cook for 10-12 min or until cooked through (no pink meat!)

Whilst the chicken is cooking, cut your lime[s] in half

Wash your lettuce, then pat it dry with kitchen paper and shred finely

Dissolve your tomato paste and soy sauce in 75ml [110ml] [150ml] boiled water – this is your tomato stock

Drain and rinse your black beans

Once the chicken is cooked, add the tomato stock to the pan and cook for a further 1-2 min or until the sauce has thickened – this is your chicken tinga

Meanwhile, combine your mayo with the juice of half your lime[s] in a small bowl – this is your lime mayo

Cut the remaining lime into 1 wedge per person

Grate your cheddar cheese

Once the rice is cooked, stir through the drained black beans and season with a pinch of salt – this is your beany rice