One Pot Smoky Coriander Chicken Breast & Rice With Esquites

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with tin foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, boil a kettle, then take your chicken out of the fridge, open the packet and let it air

Heat a large, wide-based hob-safe oven-proof casserole dish with a drizzle of olive oil over a high heat

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into chunks

Once hot, add your chicken to the dish with a generous knob of butter and cook for 3 min or until very lightly browned

Cut your lime[s] into quarters

Chop your coriander finely, including the stalks

Drain your sweetcorn

Rinse your white long grain rice until the water runs clear

Add the chopped pepper, ground smoked paprika, ground coriander, dried oregano, chilli flakes (can't handle the heat? Go easy!) and your white long grain rice to the dish

Add 225ml [300ml] [450ml] boiled water with the chicken stock mix and a pinch of salt and pepper

Cover with a lid and put the dish in the oven for 25-30 min or until the chicken is cooked through (no pink meat!)

Add the drained sweetcorn to a serving bowl with half the chopped coriander (you'll use the rest later!), the juice of half your lime[s] and a drizzle of olive oil then crumble over your feta

Add a pinch of salt and pepper and give everything a good mix up – this is your esquites

Cut the remaining lime into 1 wedge per person

Once everything's cooked through, remove the dish from the oven

Shred the cooked chicken apart using two forks and fluff the rice – this is your smoky coriander chicken & rice