Ingredients
- 750 grams chicken tenderloins (trimmed)
- 35 gram chipotle seasoning (sachet)
- 2 tablespoon olive oil
- 1 onion, finely chopped
- 1 red capsicum, cut into 3cm pieces
- 1 green capsicum, cut into 3cm pieces
- 400 gram tomatoes, chopped (can)
- 425 gram black beans (can, drained and rinsed)
- 2 cups chicken stock (500ml)
- 1 cup long-grain white rice
- Sour cream, to serve
- FOR CORN AND AVOCADO SALSA
- 2 corn cob (large cobs, de, husks removed)
- 1 avocado (large, finely chopped)
- 1/2 cup coriander, fresh and chopped
- 1 tablespoon lime juice
- Salt, to taste
- Pepper, to taste
How to Make
-
Step 1: To make salsa, cut kernels from the cobs and place in a medium bowl with remaining ingredients and gently stir to combine.
-
Step 2: Toss chicken with one tablespoon of the seasoning in a large bowl.
-
Step 3: Heat half the oil in a large, deep frying pan over a medium to high heat and add chicken in two batches and cook, for about 2 minutes on each side, or until browned and remove and set to one side and keep warm.
-
Step 4: Heat remaining oil in the same hot pan and add onion, capsicum and remaining seasoning and cook, stirring occasionally, for about 5 minutes, or until soft and then add tomatoes, beans, stock and rice and stir to combine and bring to the boil and cover with lid and gently boil for 15 minutes.
-
Step 5: Arrange chicken in a single layer over top and cover pan with lid and simmer without stirring, for about 7 minutes or until chicken is cooked and rice is tender and remove from heat.
-
Step 6: To serve, spoon salsa over chicken in the pan and top with sour cream.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.