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.