Chipotle Chicken Bowl Recipe: Easy Homemade Guacamole & Salsa

Debone the chicken thighs, unless already done. Next, combine the Cajun Spice with some oil and rub all over the chicken. Leave to marinade for at least 30 minutes. If you are leaving it for longer pop it in the fridge.

Cook the rice according to packet instructions and ad some salt, you could alternatively add a stock cube. Once the rice is cooked take the pan off the heat and leave the lid on for about 10 minutes.

Put a griddle pan or frying pan on a high heat add some oil and the chicken thighs, cook for approximately 6 minutes each side. You want to get some charred bits. The chicken is cooked when it reaches at least 73c.

When the chicken, rice, salsa, black beans and guacamole are ready, take the corn out of the oven, stand it up right and shave the corn off with a knife. Then shred the lettuce.

The meal is now ready to serve. We often also have some tortilla chips with it.

Use a knife to cut around the avocado from top to bottom, twist and open. Then stab the stone with the full length of the blade, twist and pull. Remove flesh with a spoon. Here is a video to show you prep the avocado.

Add this to a bowl with salt and lime juice and leave to sit while prepping other ingredients

Finely chop the coriander and finely dice the red onion

Mash the up the avocado with the back of a fork and then combine it with the other ingredients. Season with salt to taste.

Chop and fry onions in oil for approximately 10 minutes

Add tinned black beans with half the water from the tin

Add the chipotle paste and season

Simmer on the hob for 10 minutes on a medium heat until the beans have softened and then mash with a potato masher until about 50% are mashed

Cook until most of the liquid has evaporated (approximately 30 minutes) and season. I like to keep cooking it until it becomes nice and 'gloopy'!

Cut the tops off the tomatoes and remove most of their seeds and juice with a teaspoon.

Finely slice the red onion

Blender method: Add all the ingredients and some of the juice from the jalapeno jar to a blender with the blade attachment and season with salt. Blend until finely chopped.

Knife method: Finely slice all the ingredients and add to a bowl along with some of the juice from the jalapeno jar. Add the the oil and season with salt and mix well.