Mexican-Style Pulled Chicken With Fiery Feta Corn & Brown Rice

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then 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

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, then put the tray in the oven for 20-25 min or until the corn is tender

Meanwhile, chop your coriander finely, including the stalks

Combine your mayo with the juice of half your lime[s] – this is your lime mayo

Cut the remaining lime into 1 wedge per person

Crumble your feta

Set everything aside for serving

Add your ground cumin, ground smoked paprika, ground coriander and half your chilli flakes (can't handle the heat? Go easy!) to a plate with a generous pinch of salt and pepper and give everything a good mix up

Add your chicken breast portion[s] to the plate and turn them several times until fully coated in all the spices – this is your coated chicken

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

Once hot, add the coated chicken to the pan and cook for 3 min on each side

Add your tomato paste with 100ml [150ml] [200ml] cold water, give everything a good mix up and cook, covered, for 12-15 min or until the chicken is cooked through (no pink meat!)

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

Return the pulled chicken to the pan with the sauce and stir it all together – this is your Mexican-style pulled chicken

Stir most of the chopped coriander (save the rest for garnish!) through the cooked rice – this is your coriander rice

Carefully remove the sweetcorn cobettes from the tin foil and cut them in half