Slow Cooked Spiced Chicken Rice Bowl

Add the chicken thighs to a bowl and along with the zest and juice of 1 orange and 2 limes. Finely grate the garlic in and add a shot of oil, the chipotle and cumin. Season generously with salt and leave to marinade for 1 hour in the fridge.

Add two layers of foil to a clean bowl in a criss-cross pattern. Add the chicken thighs and half the marinade. Gather the ends up into a parcel and seal.

Add to the Russell Hobbs Satisfry Air & Grill and slow cook for 1 hour. Remove from the cooking basket and tip into a bowl. Shred the chicken with two forks, mix the cooking juices through the meat. Switch your Russell Hobbs Satisfry Air & Grill onto its 'air fry' setting and pop your chicken back into the Satisfry. Cook for 3-4 mins until the top is crispy and caramelised. Keep warm.

To make the crema, tip the sour cream and mayo into a bowl. Season with salt and add the zest of 2 limes. Mix to combine. Mash the avocados with half a diced onion, salt and the juice of ½ a lime. Finely slice the remaining half onion and the chilli.

Drain and rinse the black beans. Heat the rice according to the pack instructions.

Divide the rice and beans between four warm bowls. Top with pulled chicken, beans, lime crema and smashed avocado. Tear over coriander and serve with the sliced chilli and onion and orange and lime wedges.