Chipotle Pulled Chicken With Brown Rice, Lime Slaw & Tomato Salsa

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

Boil half a kettle, then take your chicken out of the fridge, open the packet and let it air

Meanwhile, zest your lime[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Peel and finely chop (or grate) your garlic

Add your chipotle paste (can't handle the heat? Go easy!) to a large bowl with a drizzle of olive oil, ground smoked paprika, ground coriander, half the lime zest (you'll use the rest later!), chopped garlic, your chicken and a generous pinch of salt, then give everything a good mix and set aside – this is your marinated chicken

Dissolve your chicken stock mix, tomato paste and a pinch of salt in 150ml [195ml] [255ml] boiled water – this is your tomato stock

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a generous drizzle of olive oil over a high heat, once hot, add the marinated chicken with 1 tsp [1 1/2 tsp] [2 tsp] flour and cook for 3 min on each side or until lightly browned

(Doubled your protein? Use 2 pans!)

Once browned, add the tomato stock to the pan and cook, covered, for 10-12 min further or until the chicken is cooked through (no pink meat!)

While the chicken is cooking, add your carrot & cabbage slaw mix to a bowl with the juice of half your lime[s], your mayo and a generous pinch of salt and pepper

Give everything a good mix up – this is your lime slaw

Finely dice your tomato[es] and cut the remaining lime[s] into 1 wedge per person

Add the diced tomato to a bowl with the remaining lime zest, a squeeze of lime juice, a drizzle of olive oil and a pinch of salt and pepper

Mix it all together – this is your tomato lime salsa

Once done, transfer the cooked chicken to a clean board and shred it apart, using two forks – this technique is known as 'pulling'

Return the pulled chicken to the pan and give everything a good mix up so the chicken is evenly coated in the sauce – this is your chipotle pulled chicken