Peruvian-Style Chicken Rice Bowl With Zingy Corn Salad

Before you start cooking, take your chicken out of the fridge, open the packet and let it air, then boil a full kettle

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

Meanwhile, combine your chicken and ground cumin in a bowl with your dried oregano, a little drizzle of vegetable oil and a generous pinch of salt – this is your coated chicken

Heat a large, wide-based pan (preferably non-stick with a matching lid) over a high heat

Once hot, add the coated chicken and cook for 3 min on each side or until lightly browned

Meanwhile, peel and finely chop (or grate) your garlic

Dissolve your chicken stock mix in 75ml [100ml] [130ml] boiled water

Once the chicken has browned, add the chopped garlic and cook for 30 secs or until fragrant

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

Whilst everything is cooking, chop your coriander finely, including the stalks

Chop your tomato[es] finely

Zest half 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!), then chop the zested lime[s] in half

Combine the chopped coriander with a little drizzle of olive oil, the lime zest and the juice of half the lime[s] in a large bowl

Season with a pinch of salt and pepper – this is your coriander dressing

Drain your sweetcorn

Combine the drained sweetcorn and chopped tomato in the bowl with the dressing and give everything a good mix up – this is your zingy corn salad

Once the chicken is cooked, add the juice of the remaining lime and cook for 1 min

Remove the pan from the heat and shred the chicken apart, using two forks – this is your Peruvian-style chicken