Pulled chicken burrito bowls

Method

Season the chicken thighs generously and place skin-side down in a heavy pan over medium-high heat. Let them cook undisturbed for 6–8 minutes until the skin renders and colours, then flip and cook for another 8–10 minutes until cooked through. Transfer to a board, shred roughly once cool enough to handle, and set aside.

Rinse the rice and cook it in double its weight of water, covered, at a bare simmer for 15–18 minutes until the grains are tender and the liquid absorbed. While the rice finishes, warm the black beans gently in a small pan, then drain. Warm the salsa separately.

Assemble the bowls by dividing the rice among serving vessels, then top with the pulled chicken, beans, and salsa. Halve the lime and serve alongside so each diner can squeeze over their own to taste.