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Dice chicken (whole package) into small pieces and marinate in bowl with chipotle peppers, garlic, salt, and pepper. Set aside while preparing the corn and beans.
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Dice white onion and roma tomato. Cook on medium high with 1 Tbsp vegetable oil until they are softened (about 3 minutes). Drain and rinse black beans, add to the sauce pan and cover with chicken broth (about half the container of broth, maybe less). Simmer until thickened and the liquid has cooked off. Stir regularly to avoid burning.
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Heat the corn in a saucepan and let simmer while you cook the chicken. When corn is done, drain the excess liquid and add 1/4 diced red onion, parsley, salt and pepper.
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Add 2 Tbsp vegetable oil to a nonstick pan and cook chicken pieces (likely in two separate batches so the pieces spread out) on medium high heat until done.
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Cook rice in a rice cooker or on the stove. Serve with Mexican Shredded cheese or whatever toppings preferred.
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