INGREDIENTS IN CHIPOTLE RICE RECIPES

Steps:

• Place the rice in a fine-mesh strainer and rinse under cold, running water.
• Bring the water to a boil in a medium saucepan over medium-high heat. Add the rice, bay leaf, and salt. Stir once, cover, and reduce the heat to low. Simmer until all of the water is absorbed, about 18 minutes for white rice and about 50 minutes for brown rice.
• Remove the pot from the heat and let steam, covered, for 5 minutes. Uncover, remove the bay leaf, and fluff rice with a fork. Stir in the olive oil, lime juice, lemon juice, and cilantro. Taste and season with more salt as needed.

Steps:

• Heat the oil in a large non-stick flameproof casserole dish or saucepan. Fry the onions with a pinch of salt for 10 mins, or until softened. Add the garlic and fry for 1 min more. Tip in the chipotle paste, tomatoes and sugar with half a can of water. Sit the chicken thighs in the sauce. Bring to a low simmer and cook, covered, for 20-25 mins, stirring often, until the liquid has reduced slightly and the chicken is cooked through.
• Using two forks, shred the chicken and stir it back through the sauce. Season to taste. If the sauce is too thin, return to the heat and simmer for 5 mins until the sauce has reduced more. To freeze, leave to cool completely and transfer to large freezerproof bags.
• To make the salsa, combine the red onion, tomatoes, lime zest and juice, coriander leaves and stalks. Season to taste. Serve the chicken with the tomato salsa, tortilla chips, guacamole and a scattering of coriander leaves.