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Mexican chicken stew with quinoa & beans

Mexican chicken stew with quinoa & beans

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(108 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

    ol-iv oyl

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

  • 1 onion, sliced

    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

    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

    ly-m

    The same shape, but smaller than…

  • 1 tbsp sugar

    Sugar

    shuh-ga

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

  • natural yogurt, to serve

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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 (128)

livmmather's picture

Loved this recipe, with one small pot of chipotle paste it had just the right amount of kick to it. Goes beautifully with the quinoa and beans - all the flavours combined are delicious! I used cannelloni beans as they had sold out of pinto beans but they worked beautifully. Will definitely cook again!

Billybird's picture

Loved it! Used berlotti beans as suggested below as couldn't get pinto. Chipotle paste was a tad expensive as 3tbsp was nearly the whole jar - but will look in bigger supermarkets. But all in all definitely worth it, very very tasty

Carolscott500's picture

Loved this recipe. Easy to change the spice level, simple to cook and loved by the whole table. Also made delicious leftovers

littleminx07's picture

...forgot to say, I used borlotti beans instead of pinto, worked perfectly!

littleminx07's picture

Made this tonight and absolutely loved it!! The quinoa & beans combo was a big surprise - never tried quinoa before & to be honest didn't fancy it much, even when it was in the pan - really, really good... will definitely be making this one again :)

chickenbum's picture

This dinner is absolutely delicious! So quick & easy yet bursting with favour. Definitely a new favourite in our house.

alibeefree's picture

Went down really well, very nice and easy too. struggled a bit to get chipotle paste and pinto beans, need to be a larger store or Waitrose for these.

janer0binson's picture
5

We all loved this. I replaced pinto beans with a tin of mixed beans (as that's all I had handy) & it was delicious & filling.

sarahigham1's picture
5

I add a tablespoon of smoked paprika and some tomatoe puree aswell,i leave out the sugar and use chicken thighs instead of chicken breast, but cook them in the oven first then shread them and then add them to the sauce. Great tea time recipe. Goes great with cous cous :)

Cliffasaurus's picture

I followed the recipe but substituted one pepper for a sweet pointed pepper and left out the sugar. Absolutely delicious.

fiona_25's picture

Very tasty dish....easy to make. Will become a regular in our house

jamesgss's picture

very nice. could not find chipotle paste so a bit bland - imagine that would make it a 5 star recipe.

didn't add the sugar either

samantha.jones's picture

DAMN TASTY

heatherjdw's picture

Made this dish for the first time loved it. Couldn't get pinto beans used chickpeas as someone else suggested and added less water. Will definitely make regularly.

sophiaeler's picture
5

I made this last week and it was delicious, it might be my new favourite! It was my first time cooking Quinoa and the Quinoa, Lime and Beans was such a good combo.

fitzge01's picture
5

Really easy to make and very tasty!

paintballdan's picture
5

Easy to make, healthy and absolutely delicious. A hit with the family. Thanks.

emilykyr's picture
5

Great easy recipe! And one you can mould and amend according to what you have in the fridge or cuboard!
I couldn't find the chipotle paste so used chopped Jalapenos and tomato and chilli puree (2 tbsl)

kerryw91's picture

This was so tasty! Especially adding the lime juice to the rice that really added some taste, loved it.

banshee89wraith's picture

I should love to hear what other vegetarians are doing and I think more of us need to show our food is not just salads.
I use chicken recipes a lot as they are perfectly interchangeable with quorn chunks.
The results are good with the mince but that is much better with enemas, cottage pies, Cornish pasties etc..

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