750g chicken tenderloins, trimmed
35g sachet chipotle seasoning
2 tblsps olive oil
1 onion, finely chopped
1 red capsicum, cut into 3cm pieces
1 green capsicum, cut into 3cm pieces
400g can chopped tomatoes
425g can black beans, drained, rinsed
2 cups (500ml) chicken stock
1 cup long-grain white rice
Sour cream, to serve
CORN AND AVOCADO SALSA
2 large corn cobs, husks removed
1 large avocado, finely chopped
1⁄2 cup chopped fresh coriander
1 tblsp lime juice
Salt and pepper, to taste
To make salsa, cut kernels from cobs. Place in a medium bowl with remaining ingredients. Gently stir to combine.
Toss chicken with 1 tblsp of the seasoning in a large bowl.
Heat half the oil in a large, deep frying pan over a medium to high heat. Add chicken in two batches. Cook, for about 2 minutes on each side, or until browned. Remove.
Heat remaining oil in the same hot pan. Add onion, capsicums and remaining seasoning. Cook, stirring occasionally, for about 4 minutes, or until soft. Add tomatoes, beans, stock and rice. Stir to combine.
Bring to boil. Cover with lid. Gently boil for 15 minutes. Arrange chicken in a single layer over top. Cover pan. Simmer, without stirring, for about 7 minutes, or until chicken is cooked and rice is tender. Remove from heat.
To serve, spoon salsa over chicken in the pan. Top with sour cream.
This recipe originally appeared on New Idea Food