Mexican Chicken and Rice with Corn and Avocado Salsa Recipe

Mexican Chicken and Rice with Corn and Avocado Salsa

Try this one-pan chicken dinner! - by Barbara Northwood

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Ingredients

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

Method

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.

Barbara Northwood

Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.