Mexican chicken stew with quinoa & beans

Mexican chicken stew with quinoa & beans

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(115 ratings)

Prep: 25 mins Cook: 30 mins

Easy

Serves 4 - 5
Spicy chicken casserole with a healthy superfood side dish of protein-rich quinoa

Nutrition and extra info

  • Freezable

Nutrition: per serving (5)

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

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 red pepper, deseeded and chopped into largish chunks
  • 3 tbsp chipotle paste
  • 2 x 400g cans chopped tomatoes
  • 4 skinless chicken breast
  • 140g quinoa
    Quinoa

    Quinoa

    keen-wah

    Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…

  • 2 chicken stock cube
  • 1 x 400g can pinto beans, drained
  • small bunch coriander, most chopped, a few leaves left whole
  • juice 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 tbsp sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • natural yogurt, to serve

Method

  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.

  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.

  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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Comments, questions and tips

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Comments (132)

Kim Bambrough's picture
1.25

I looked forward to trying this recipe as the feedback was very good. I followed the recipe exactly apart from adding a little less chipotle paste. The result was a watery tasting/looking meal even though i reduced the chicken & tomato mixture right down and drained the quinoa as thoroughly as i could. I also seasoned very well. My family didn't think much of it and my husband left half of it. No-one wants it again. Really disappointed.

zchatc8's picture
5

really tasty, healthy and very quick to make. Will definitely make again

muffinmom's picture

Delicious. I turned this into a vegetarian dish by replacing chicken with broccoli & sweet potatoes . Didn't have chipotle paste so used chipotle powder.

FoodRED's picture
5

Cooked twice - a fab easy and quick recipe. Used tinned aduki beans instead of pinto and put them straight into the stew and cooked for about a minute before serving. Chipotle paste found easily in Sainsburys - was a bit too generous on my 3 tablespoons first time and it was a bit too hot for me so paired back slightly the second time and perfect. A winner!

Claire15's picture
3.75

I wanted to make this however could not find Chipotle paste or quinoa in any of the shops! So instead of paste I used chipotle Tabasco sauce, paprika and chill powder. Also I added the pinto beans into the stew at the end and just served rice on the side. It was delicious and will make it again!

brinky4282's picture

Was a little jubious before cooking this as didn't think I would be a fan of the quinoa and beans. Must say I bloody loved it. I added some sweetcorn to give it a little more colour. Will be definitely making this again

fourwinds's picture
5

All really enjoyed this. I made it as a one pot supper by adding the stock cube, quinoa and sliced breasts of chicken for the final 15-20 minutes of simmering. The quinoa soaked up the juices beautifully to make it a moist, but not sloppy, dish. I used red kidney beans, which worked well.

longtallj's picture
3.75

Really enjoyed this, didn't have enough chipotle paste so added chilli and smoked paprika. Used haricot beans as that's what I had.

vicki_mh's picture
5

Delicious! 3 tbsp of chipotle was definitely enough for me - just the right amount of spice. I used bulghar wheat instead of quinoa and served with tacos topped with grated cheddar.

natalyy's picture
5

Enjoyed it with toasted tortillas, absolutely delicious.

similarto's picture

Lately i have developed taste for mexican food. I love
burritos and tacos. got to try this recipe at home. thanks for sharing!

gemmalouise_'s picture

Loved this recipe! I halved the ingredients and it was really easy and quick to make and so tasty. I added an extra chilli as I didn't want it to not be spicy enough but it didn't need it as it was really hot! I was thankful for the yoghurt. I never found that there was too much liquid I just kept adding a little bit (probably about a cans worth). Next time I'll be making more to freeze!

GiSora's picture
5

Really nice. Would reduce the water next time. I had this with cucumber and mint with the yogurt, black quinoa instead of white and serve with taco shell.
So yummy and fun.

davidbulling's picture
5

Really enjoyed this, even made the quinoa edible!

mellie11's picture
3.75

Good flavours and nice tender chicken. I'll need to tweak the stock as it was a bit too liquid. Loved the chipotle paste (rhymes with Aristotle?) will definitely look out for recipes using this ingredient again. I wasn't convinced by the quinoa but liked the beans - I used dried as I find tinned a bit slimy. I'll be trying this recipe again soon

GiSora's picture
5

Try rinsing the pinto beans and not use the liquid it comes with. Also, the quinoa was supposed to be drained as recipes told.

leahkelly67's picture
5

Yet another triumph from Sarah Cook! I halved the ingredients for 2 people and put the pinto beans in with the stew, served with rice....Superb!

Sky1400's picture

Tried this for the first time today and used a jar of the Discovery Chipotle paste from Morrison's (£1.49), the whole 100g jar was just over 3tbsp so used the lot. It was delicious if a little hot with a smokey flavour! Wouldn't recommend for young children but lovely mixed with a little of the natural yogurt. 4 stars!

neatandtidy's picture
3.75

I made this again for the first time in ages last night and it was so tasty! Easy to make and warming and delicious. Like others I only used 1 tin of tomatoes but added a chopped tomato, 3 cloves of garlic and some fresh chillies. Adding beans to the quinoa made it moreish and the lime juice gave it an extra freshness - lovely flavours. I got my chipotle paste from Tesco by the way.

marieb1's picture

Absolutely delicious - a new favourite. Used the adobo sauce from a can of chipotles in adobo, only one can of tomatoes (which was enough), Quorn chicken pieces instead of chicken breast and borlotti beans as I couldn't find pinto. Going to make this one again - soon.

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Questions (3)

Nialloleary's picture

We made this last night-I'm a big fan of spicy food but this was almost too hot to eat-can I ask should this really be 3 tbsp chipotle paste?

goodfoodteam's picture

Hi both. All spice pastes should be added depending on taste, if you prefer a milder taste just add half or a third of the amount, have a taste, then adjust if necessary, you can always add extra at the end. Thanks.

Sky1400's picture

I found the same thing! I added yogurt at the table depending on taste and this dealt with the heat but retained the taste :)

Tips (1)

teaeff's picture

From what I can work out, 140g dried pinto beans can be used as an equivalent.