Richly filled chili with chicken, black beans and crispy corn

Bring a pot of water to the boil, add the rice and boil for 8 minutes until done. Drain and leave with the lid on the pan until use.

Meanwhile, peel the onions and cut them into half rings. Wash the 3 peppers, halve them longitudinally and remove the seeds. Cut the flesh into cubes.

Drain the black beans in a sieve and rinse under cold running water. Bring a pot of water to the boil for the corn cobs.

Cut the chicken floating fillets into cubes. Heat the oil in a frying pan and fry the onion rings for 1 min on a high heat. Add the peppers, chicken and picadillo and cook for 3 minutes on a high heat.

Add the tomato cubes and the black beans and leave with the lid on the pan for 8 minutes on low heat. Season with pepper and salt.

To cut the corn cobs in half lengthwise, cut them a little with a sharp knife. You then break them in half by hand.

Cook half the corn cobs in the boiling water for 10 minutes until done.

Meanwhile, cut the coriander roughly and mix it through the rice (see tip below). Serve with the chili and corn cobs. Delicious with a scoop of sambal.