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Richly filled chili with chicken, black beans and crispy corn
Richly filled Mexican chili with chicken, black beans and crispy corn
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Ingredients
Directions
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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.
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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.
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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.
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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.
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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.
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To cut the corn cobs in half lengthwise, cut them a little with a sharp knife. You then break them in half by hand.
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Cook half the corn cobs in the boiling water for 10 minutes until done.
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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.
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Nutrition
590Calories
Sodium11% DV260mg
Fat23% DV15g
Protein58% DV29g
Carbs26% DV78g
Fiber52% DV13g
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