Name: Mexican chicken stew with quinoa & beans
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 5
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 1 onion sliced; 2 red peppers deseeded and chopped into largish chunks; 3 tbsp chipotle paste; 2 x 400g cans chopped tomatoes; 4 skinless chicken breasts; 140g quinoa; 2 chicken stock cubes; 1 x 400g can pinto beans drained; small bunch coriander most chopped, a few leaves left whole; juice 1 lime; 1 tbsp sugar; natural yogurt to serve

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Mexican chicken stew with quinoa & beans

Mexican chicken stew with quinoa & beans

Sarah Cook

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Serves 4 - 5

Easy

Prep: 25 mins

Cook: 30 mins

A star rating of 4.7 out of 5.225 ratingsRate

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Spicy chicken casserole with a healthy superfood side dish of protein-rich quinoa

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
1 onion

sliced
2 red peppers

deseeded and chopped into largish chunks
3 tbsp chipotle paste
2 x 400g cans chopped tomatoes
4 skinless chicken breasts
140g quinoa
2 chicken stock cubes
1 x 400g can pinto beans

drained
small bunch coriander

most chopped, a few leaves left whole
juice 1 lime
1 tbsp sugar
natural yogurt

to serve

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Nutrition: per serving (5)

kcal336
fat6g
saturates0.9g
carbs34.7g
sugars15.8g
fibre4.1g
protein33.4g
salt2.1g

Method

step 1

Heat the oil in a deep frying pan and fry the onions and peppers for a few mins until softened. Stir in the chipotle paste for a minute, followed by the tomatoes. Add up to a tomato can-full of water to cover the chicken and bring to a gentle simmer. Add the chicken breasts and gently simmer, turning the chicken occasionally, for 20 mins until the chicken is cooked through.
step 2

Bring a large saucepan of water to the boil with the stock cubes. Add the quinoa and cook for 15 mins until tender, adding the beans for the final min. Drain well and stir in the coriander and lime juice, then check for seasoning before covering to keep warm.
step 3

Lift the chicken out onto a board and shred each breast using two forks. Stir back into the tomato sauce with the sugar and season. Serve with the quinoa, scattering the stew with some coriander leaves just before dishing up and eating with a dollop of yogurt on the side.

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A star rating of 4.7 out of 5.225 ratings

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