• Finely chop garlic.
• Heat a medium saucepan with a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes.
• Add basmati rice, the water and chicken-style stock powder, stir and bring to the boil. Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes. 
TIP: The rice will finish cooking in its own steam so don’t peek! 

• While the rice is cooking, drain sweetcorn. 
• Roughly chop baby leaves. 
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl.
• In a small bowl, combine mild chipotle sauce, garlic aioli and the honey. Season to taste with salt and pepper. 

• Return the frying pan to medium-high heat with a drizzle of olive oil.
• Cook herby marinated chicken thigh, turning occasionally, until browned and cooked through, 14-16 minutes.
• In a medium bowl, combine shredded cabbage mix, baby leaves and a drizzle of white wine vinegar and olive oil. Season to taste. 
Little cooks: Take the lead by tossing the slaw!

• To the rice, add charred corn, then stir to combine.
• Chop or slice chicken, if preferred.
• Divide corn rice between bowls. Top with chicken and slaw.
• Dollop over chipotle aioli to serve. Enjoy! 
Little cooks: Add the finishing touch by dolloping over the chipotle aioli!