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 (132)

pennyclark's picture
5

This was a great hit last night with the adults and We really enjoyed the quinoa. I was feeding 4 adults and 3 kids, I used 6 chicken breasts, 3 tins of toms, red, yellow and green peppers and 3 tsp of chipotle paste. It was a little too spicy for the kids though

rueben's picture
4

Sorry did not rate it. 4 star.

rueben's picture
4

If you cannot get chipotle try MAD UK's hottest chilli sauce. Buy a eye dropper from your local chemist as two drops per person is enough.

lynsey1691's picture
5

This dish is extremely quick and easy to prepare. It is also very filling. I used Chipotle Tabasco sauce as I could not find any paste and it still provided a spicy kick.
I would recommend this recipe. I used half quantities as I was cooking for myself, and look forward to eating the remaining stew as a midweek meal.

magdalenag's picture

This is one of my favourite dinner recipes ever, definitely in top 3. I love chipotle paste, it gives this dish a deep, rich smoky flavour and I add a bit more of the paste as I love my food to be mind blowing hot :) my boys (5yrs and 15 months) love it as much as their mother - I add the chipotle paste at the very end after I put children's portions aside. I also add garlic and chickpeas or peas for some colour. Ouinoa goes well with it and is a healthy and nice change from rice and cous cous.

cousinsb's picture

Very spicy! Don't add all the chipotle unless you like v spicy food!

alix12's picture
4

I forgot to give it a score! I think it deserves 4 stars.

alix12's picture
4

I made this for my husband and me. It was with trepidation that I served it to him as he doesn't usually really like limes or coriander and prefers to have rice or potatoes. I have to say that he did not eat it with real pleasure but admitted that for a healthy meal it did not taste like one and that it was tasty. In our house that is a BIG deal. Thank you for this recipe - it has won me over that is for sure!

loskey's picture
5

A great tasting recipe! The other half even enjoyed the quinoa which I didn't think he would like.
I didn't use the pinto beans as we didn't have any to hand.
There was quite a bit of liquid so would suggest only putting half the water in.

Can't wait to have this again!

eleanormayo's picture
4

Dead easy, although I ended up with a bit too much liquid. I used Discovery chipotle paste and only 3tsps as it is proper hot! Really liked the quinoa with beans.

jennykowalczyk's picture
5

Really delicious, one of my faves!

bella0307's picture
4

Very, very tasty, easy to put together and with a complex and satisfyingly smokey flavour.
My kids won't eat quinoa and so I served this with rice instead, adding the beans directly to the stew, which worked well. I didn't have chipotle paste and so instead took a small tin of chipotles in adobo sauce, using two teaspoons of the sauce together with one half of one of the chilis, sliced.
Chipotles are smoked jalapenos and pack a punch; another suggestion I have if you have neither the paste nor tinned chipotles is to use smoked paprika together with some dried chili pepper flakes, this works quite well.
Will definitely be making this again!

spikers's picture
5

This is a great recipe. Loved the quinoa with the red beans. This is going into my binder.

lyndseymac's picture
4

Currently on the '17 day diet' and this recipe is great for cycle 1 with a few alterations. No carbs or sugar are allowed so i left out the quinoa, & beans side dsh and didn't add any sugar to the stew, but still tasted fab served with some broccoli. I also added sliced mushrooms, which worked well.

daggers's picture
5

Made this without the quinoa and put all ingredients in same pot. Served with warm bread at a party and went down really well. Have made several times since as freezes really well and works as a weekday dinner. If you cook longer it becomes a really rich sauce.

bella0307's picture
4

This was really easy and satisfyingly tasty with a complex, smokey flavour.
I used a mix of green and red peppers and, since I did not have chipotle paste (chipotles are smoked jalapeno chilis) I used, from a small can of chipotles in adobo sauce, two teaspoons of the sauce together with one half of a chili.
It turned out so flavourful, my husband and I really enjoyed it and I served it with plain rice and avocado on the side, to allow for my kids' picky taste as they won't eat quinoa ;) I added the beans directly to the stew.
Another option as a replacement for chipotle paste, if you don't have it, is to use smoked paprika together with dried red (chili) pepper flakes, this is a good combo that I have used in soups and it works very well.

mkoromila's picture
5

This was tonight's dinner and it was yum! I'll definitely be cooking this again soon. I used ready cooked quinoa, I had in the cupboard, so it was even faster! Tasty, light meal.

rick34's picture

I as I have look through your recipes for ideas as I have to eat low fat food but moet are not that low can any one tell me why this is

p_austin's picture
5

This chicken recipe was really tasty and very easy, just as good as take away & will definitely have this one again! We didn't make the quinoa & beans..... Had with rustic chips and bread to make it a Saturday night tea!

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