Mexican-Style Fried Chicken Thigh With Elote Corn And Chipotle Butter

Heat a pot with a knob of butter over a medium-high heat, once hot, add your tomato paste with half your dried oregano and half your ground smoked paprika (you'll use the rest later!) and cook for 1 min or until fragrant

Once fragrant, add your white long grain rice and chicken stock mix with a pinch of salt, give everything a good mix up until the rice is fully coated

Once the rice is fully coated, add 225ml [300ml] [450ml] cold water and bring to the boil

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 done, remove from the heat and set aside (lid on) to steam until serving – this is your red rice

Take your chicken out of the fridge, open the packet and let it air

Combine the remaining ground smoked paprika (save a pinch for garnish!), remaining dried oregano and your ground coriander in a large bowl with 4 tbsp [6 tbsp] [8 tbsp] flour and a generous pinch of salt and pepper

Add your chicken to the bowl with 4 tsp [6 tsp] [8 tsp] cold water

Give everything a good mix up and, using your hands, scrunch the flour onto the chicken until fully coated – this is your coated chicken

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

Add the coated chicken to the pan and cook for 9-10 min on each side or until golden, crispy and cooked through (no pink meat!)

Once done, season the cooked chicken with a pinch of salt – this is your Mexican-style fried chicken

While the chicken is cooking, drain your sweetcorn

Combine the drained sweetcorn with the juice of half your lime[s] (don't like it too sour? Just add a little!) and a pinch of salt and pepper

Crumble in your feta and give everything a good mix up – this is your elote corn

Chop the remaining lime into 1 wedge per person

Combine your chipotle paste (can't handle the heat? Go easy!) and honey with a knob of butter and a pinch of salt in a small heatproof bowl

Put the bowl in the microwave and cook for 20-30 secs or until the butter is melted

Give it a good mix up – this is your chipotle honey butter