White Chilli Double Chicken Breast With Brown Rice & Salsa Roja

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

Peel and finely dice your brown onion[s]

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

Once hot, add your chicken with the diced onion and cook for 3 min on each side or until lightly browned

(Double your protein? Use 2 pans!)

While the chicken is browning, peel and finely chop (or grate) your garlic

Trim, then slice your spring onion[s]

Slice your tomato[es] in half

Boil half a kettle

Once the chicken is lightly browned, add a couple of splashes of water to the pan and cover with a lid

Cook for a further 10-12 min or until the chicken is cooked through (no pink meat!)

While the chicken is cooking, grate the halved tomato, on the sliced-side, into a shallow bowl until you are left with just the skin – this is your tomato pulp

Tip: Keep your palm flat while grating!

Discard the tomato skin

Add half your chipotle paste (can't handle the heat? Go easy!), reserve the rest for later, with 1 tsp [1 1/2 tsp] [2 tsp] sugar, a little drizzle of olive oil and a pinch of salt and pepper – this is your salsa roja

Once the chicken is cooked through, transfer the cooked chicken to a clean chopping board

Reduce the heat to medium and add a knob of butter with the chopped garlic, your ground smoked paprika, ground cumin and ground coriander

Cook for 30 secs or until fragrant

Once fragrant, add your soft cheese with the remaining chipotle paste (not a fan of spice? Just add a little!), your chicken stock mix and 150ml [200ml] [250ml] boiled water and cook for 2-3 min or until thickened

Meanwhile, shred the cooked chicken apart, using two forks - this technique is known as 'pulling'

Drain your sweetcorn

Once the sauce is thickened, return the pulled chicken to the pan with the drained sweetcorn

Add a very generous pinch of salt and pepper and give everything a good mix up – this is your white chilli chicken