Chipotle chicken thighs with herby rice

Preheat the oven to 180°C fan.

Heat a large ovenproof pan over medium-high heat and add 2 tbsp oil. Sear the chicken thighs (1 kg) skin side down for 6-8 minutes. Turn over and cook for a further 2 minutes on the other side. Add the sliced red peppers (2), chipotle paste (1/2 jar) and tomato sauce (1 jar) around the chicken. Mix gently. Place it on the middle shelf of the oven and cook for 25 minutes, until the chicken is tender and cooked through.

Meanwhile, cook the rice (2 pouches) according to the pack instructions, then tip it into a mixing bowl. Mix the chopped coriander (25 g) into the rice. Stir in the lime juice, lime zest (1), 1 tbsp oil and some salt and pepper.

Make a quick side salad by combining the lettuce (1/2), avocado (1) and celery (2 stalks). Serve the herby rice with the chicken, peppers and any juices poured over, and scattered with the remaining coriander.