Brighten up your week with this colourful one-bowl chicken dinner. Toss in some pan-charred corn, moreish black beans, tomato and a flourish of coriander, mix it right up, then add some home-style Portuguese chicken on top. You've got fresh, you've got flavourful and you've got this!
Place rice in a saucepan with 310ml (1¼ cups) cold water over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve. While rice is cooking, continue with step 2.
Zest and juice lemon. Peel and crush garlic. Place sweet chilli sauce, garlic, lemon zest and juice, ½ the paprika, salt and pepper in a bowl and mix to combine.
Carefully cut kernels from corn. Heat 1 teaspoon oil in a frypan over medium-high heat. Add corn and cook, stirring occasionally, for 1–2 minutes or until caramelised. Remove from pan and set aside.
Combine remaining paprika, flour, salt and pepper in a large bowl. Add chicken and toss until well coated. Add remaining oil to frypan and return to medium-high heat. Add chicken and cook, turning occasionally, for 10–12 minutes or until cooked through. Add marinade and cook for a further 1–2 minutes, turning chicken to coat, until marinade is reduced slightly. While chicken is cooking, continue with step 5.
Drain and rinse black beans. Cut tomato into 1cm pieces. Rinse and roughly chop coriander.
Place beans, rice, coriander, tomatoes, corn, salt and pepper in a large bowl mix until well combined. Slice chicken. Divide rice and chicken between bowls and spoon over sweet chilli pan sauce.