Peel and grate the garlic (or use a garlic press).

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount).

Once hot, add half the garlic and stir-fry for 1 min. 

Stir the rice into the garlic and cook until coated, 1 min.

Add 1/4 tsp salt and the water for the rice (see pantry for amount) into the pan and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. 

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice cooks, heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, add the diced chicken and sliced pepper to the pan. Season with salt and pepper. 

Fry until the chicken is browned all over and the pepper is tender, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Stir the Central American style spice mix and remaining garlic into the chicken. Fry for 30 secs.

Pour in the passata, chicken stock paste, sugar and water for the sauce (see pantry for both amounts), stirring to combine.

Bring to the boil, then lower the heat and simmer until the chicken is cooked and the sauce has thickened, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once the chicken is cooked and the sauce has thickened, season with salt and pepper, then remove from the heat.

Fluff up the rice with a fork.

Share the garlic rice between your bowls and spoon the chicken stew on top.

Top with a spoonful of soured cream to finish.

Enjoy!