[Slow Cook] Slow Cooked Mexican Chicken Rice Bowl

In a large ovenproof saucepan, heat a drizzle of olive oil over high heat. When oil is hot, sear chicken until slightly browned, 1-2 minutes each side. Reduce heat to medium-high and add onion and cook until starting to soften, 2-3 minutes.

To pan, stir in passata, chicken-style stock powder, garlic, the water (for the sauce) and brown sugar until combined, 1-2 minutes. Cover saucepan with lid or tightly with foil. Bake in oven until chicken is tender, 40-50 minutes. TIP: If you don’t have an ovenproof saucepan, transfer mixture to a baking dish instead!

ASSESS WATER QUANT

When chicken has 25 minutes remaining, in a medium saucepan, heat the butter (for the rice) with a dash of olive oil over medium heat. Add the water (for the rice) and a generous pinch of salt and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

STIR THROUGH BUTTER AT END TO REDUCE COMPLEXITY?

While rice is cooking, roughly chop cucumber and tomato. In a medium bowl, combine cucumber, tomato and a drizzle of white wine vinegar and olive oil. Season to taste.