Chicken Adobo with Fragrant Rice and Tomato Salsa

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add a pinch of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. 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).

Heat a frying pan on medium-high heat and add a splash of oil. While the pan gets hot, lay the pepper slices in a baking tray in a single layer. Drizzle with oil, a pinch of salt and pepper. When the oil in the pan is hot, lay in the chicken breasts (keep any leftover marinade in the bowl we will use it later) and cook them until both sides are nicely caramelised, 4 mins each side.

When both sides of the chicken breasts are browned, pop them on top of the pepper in the roasting tray and add the leftover marinade to the pan. Bring the marinade up to the boil and then pour over the chicken and vegetables. Transfer the baking tray to the oven and roast for 15 mins. Tip: The chicken is cooked when the centre is no longer pink.

As the chicken and rice cook, make your salsa. Halve the tomatoes and add to a bowl along with a squeeze of lime, a pinch of sugar and some salt and pepper. Add some olive oil (see ingredient list for amount). Taste you salsa and add more lime if you like it zingy! When the chicken is cooked, remove the tray from the oven, put the chicken on a board and leave it to rest for 2 mins.