• Peel and grate the garlic (or use a garlic press).
• Place a pot over medium-high heat with 1 tbsp butter (per 2P).
• When hot, add half the garlic and fry for 1 min. Stir in the rice and 300ml cold salted water (per 2P). Bring to the boil.
• Once boiling, lower the heat to medium and cover.
• Cook for 10 mins, then remove the pot from the heat. Keep covered for another 10 mins (the rice will continue to cook in its own steam).

• Roughly chop the coriander.
• Halve and deseed the pepper. Slice into thin strips.
• Place a large pan over medium-high heat with a drizzle of oil.
• Add the chicken and bell pepper. Season with salt and pepper.
• Fry, stirring occasionally, until the chicken is browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken.

TIP: Notice a stronger smell from the chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

• Add the Central American spice and remaining garlic to the pan. Fry for 30 secs.
• Pour in chopped tomatoes, stock and ½ tsp sugar (per 2P). Stir to combine.
• Bring to the boil, then lower the heat. Simmer until chicken is cooked through, 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Stir through the chipotle and a knob of butter.
• Add a splash of water if the sauce is too dry. Season to taste with salt and pepper.

• Stir the coriander through the creme fraiche.
• Fluff up the rice with a fork and divide between bowls.
• Spoon the chicken stew over the top.
• Finish with a dollop of coriander creme fraiche.