Chicken Thigh Tinga Burrito Bowl With Brown Rice

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

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

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