In a bowl, thoroughly mix together the chicken, fajita seasoning and ½ tablespoon of the cooking oil.

Set a 28–30cm (11–12in) sauté pan or low-sided casserole (Dutch oven) over a medium-high heat and add the remaining cooking oil. After 30 seconds, add the chicken and sear on both sides for4 minutes each.

Transfer the chicken to a plate. Add two-thirds of the diced shallot, all the red pepper and a pinch of salt to the hot pan and sauté for 3–4 minutes, stirring occasionally. Stir in the garlic, coriander stems, then the rice until all grains are glossy. Mix in the tomato purée, then add the stock (or water), plus a generous pinch of salt. Stir the rice to check it’s not sticking, then top with the chicken (skin-/smooth-side up), adjust the heat to a gentle simmer, cover and cook for 13–15 minutes until the liquid has been absorbed and the rice is tender. Remove from the heat and rest for 5 minutes with the lid on.

While the rice cooks, combine the remaining shallot with the diced tomatoes, jalapeño, the coriander leaves, a pinch of salt and the juice of 1 lime. Separately, scoop out the avocado flesh and bash toa rough purée using a pestle and mortar, season with salt, black pepper and the remaining lime juice.

Spoon half of the salsa, over the chicken rice and serve, with the rest of the salsa, the guacamole and sour cream or yoghurt on the side.

Also consider

Adding 240g (8½oz) drained, cooked black or pinto beans when adding the stock/water.

More embellishments: crumbled feta or grated Cheddar, a bottle of hot sauce, and some warm tortillas.