Chipotle Chicken With Green Rice And Elote Corn

Preheat the oven to 200°C/ 180°C (fan)/ gas 6, then take your chicken out of the fridge, open the packet and let it air

Add your sweetcorn cobettes to a large piece of tin foil and top with a large knob of butter

Scrunch the foil around the corn until tightly sealed and add to a baking tray (or two!)

Put the tray[s] in the oven for 20-25 min or until the corn is tender

Add your chicken breast portions to a bowl with your chipotle paste, half your cayenne pepper (can't handle the heat? Go easy!), ground cumin, ground smoked paprika, 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a generous pinch of salt and pepper – this is your marinated chicken

Give everything a good mix up, then set aside

Whilst the chicken is marinating, chop your coriander roughly, including the stalks, then peel and chop the garlic roughly

Add the chopped coriander and chopped garlic to a food processor with a pinch of salt and 50ml [75ml] [100ml] cold water

Blitz until you're left with a green liquid – this is your coriander paste

Tip: No food processor? Chop everything up as finely as you can and mix it together!

Heat a pot with a lid with a knob of butter over a medium heat

Once melted, add your white long grain rice with a generous pinch of salt and cook for 1-2 min or until toasted

Tip: Watch it like a hawk to make sure it doesn't burn!

Once toasted, add the coriander paste with 225ml [300ml] [450ml] cold water to the rice 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 cooked, remove from the heat and keep covered until serving – this is your green rice

Whilst the rice is cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the marinated chicken and cook for 8-9 min on each side or until cooked through and slightly charred (no pink meat!) – this is your chipotle chicken

Whilst the chicken is cooking, trim, then slice your spring onion[s] finely

Once the corn is tender, spread your mayo around each cobette with the back of a spoon

Crumble your feta over the corn and add a pinch of the remaining cayenne pepper (not a fan of spice? Just add a little!) – this is your elote corn

Cut your lime[s] into wedges