Fiery Free Range Chicken With Coriander Rice And Avocado Salsa

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 with your chicken stock mix 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, then drain and return it to the pot and keep covered until serving

Cover the free range chicken breast portion[s] with cling film and bash with a rolling pin until evenly flattened

Add your ground smoked paprika, cayenne pepper (can't handle the heat? Go easy!) and your ground allspice to a plate with a generous pinch of salt and a generous grind of pepper and mix it all together

Add the flattened chicken to the plate and turn until well coated

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

Once hot, add the coated chicken and cook for 5 min on each side or until cooked through (no pink meat!) – this is your fiery chicken

Tip: Cooking for 5? You may need to do this in batches!

Once cooked, remove the pan from the heat and reserve the oil in the pan – this is your spicy oil

Cut your avocado[s] in half lengthways, around the stone

Remove the stone[s] using a spoon, then scoop out the avocado flesh and mash roughly

Peel and finely dice your shallot[s]

Chop your coriander finely, including the stalks

Wash your lettuce, then pat it dry with kitchen paper

Remove the outer leaves and shred the inner core[s]

Add the mashed avocado and diced shallot to a small bowl with half the chopped coriander (you'll use the rest later!), your red wine vinegar, a generous pinch of salt and a drizzle of olive oil

Give everything a good mix up – this is your avocado salsa

Once the rice is cooked, add the remaining chopped coriander and the shredded lettuce to the rice and give everything a good mix up – this is your coriander rice