Ingredients
- Cook the rice to packet instructions.
- Season the chicken with paprika, salt and pepper. Fry in a little oil for 6 mins each side, rest, then slice.
- Chop the cucumber, tomato and red onion.
- Build the bowl: rice, sliced chicken, salad, then drizzle 4 tbsp Raju Mango & Scotch Bonnet over the top and scatter with coriander.
