Warming Chicken Tinga

Add half the chicken stock pot to your pan of boiling water, stir to dissolve and add the rice. Lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam. If the rice is ready before the rest of the meal, don't worry, it will wait!

Halve, peel and thinly slice the onion into half moons. Peel and grate the garlic (or use a garlic press). Remove and discard the root from the lettuce. Halve the lettuce lengthways then slice widthways as thinly as you can and pop in a large bowl. Roughly chop the coriander (stalks and all). Zest the lime, then cut into wedges. Add the sour cream to a small bowl and stir in the lime zest with a pinch of salt and black pepper.

Heat a drizzle of oil in a frying pan on high heat. Once hot, add the chicken and all of its marinade. Stir-fry until browned all over, 6 mins. Lower the heat to medium and add the onion, along with a pinch of sugar (if you have some). Cook, stirring occasionally, until softened, 5 mins.

Pour the diced tomatoes and remaining chicken stock pot into your frying pan and stir to dissolve the stock pot. TIP: Make sure you scrape in any bits stuck to the pan! Bring to the boil, lower the heat and simmer. Stir together and simmer until the sauce has reduced and thickened, 10 mins. Meanwhile, add a squeeze of lime juice to the lettuce along with a pinch of salt and pepper. Toss to combine.