One-pan chipotle chicken thighs and rice

Mix a rub of cumin, smoked paprika, chipotle chili powder and a good pinch of a salt, pepper and garlic powder blend.

Rub the chicken thighs with a little extra virgin olive oil so the seasoning sticks, and season both sides.

Heat the pan with a glug of olive oil and brown the chicken for colour, not to cook it through, about 3 minutes on the first side.

Flip and brown the other side another 2 to 3 minutes; remove, not yet cooked through.

Add one sliced yellow onion to the fat in the pan and cook 2 and a half to 3 minutes to start softening.

Make a space in the middle, add the garlic and cook until fragrant, then mix in.

Add the rice and stir so it absorbs the flavour and begins to toast a little.

Add chicken broth, the juice of two limes, the adobo sauce from the chipotle jar and the rest of the rub; mix.

Return the chicken, bring to a boil, cover with the lid and turn down to a simmer for 15 to 20 minutes, until the chicken is cooked through and the rice is done.

Check the thighs reach about 175; dark meat 175, breast 165.

Finish with a little cilantro and dehydrated onion bits.