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Mexican chicken stew with quinoa & beans

Mexican chicken stew with quinoa & beans

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(110 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

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 (129)

morvvvv's picture
5

Yummy yummy yummy. Added garlic and some mushrooms- very tastey!

lda09rlb's picture
5

This is so yummy! I've never had quinoa before but it's a great alternative to rice & couscous. Didn't have chipotle paste but I used chilli, cajun seasoning, smoked paprika and a drizzle of lea & perrins for the smokiness and it actually tasted fantastic. Will definitely be making this again!

jellymouse's picture
4

As I am veggie I used quorn chunks instead of chicken and the recipe was v well received by the family. I also used chick peas instead and they were great.

strongmansj's picture
4

just making this now for two, but using 3 tbsp paste, we like it spicy. you definitely don't need the water, it would be far too runny in my opinion. just taste tested and it's good! added some green beans for crunch and extra veg, can't wait to eat the whole dish! added some lime zest to the quinoa as well just because it was there and I hate to waste anything. yummy!

laurawarner's picture
5

Oh just realised I only used one can of tomatoes, not a problem!

laurawarner's picture
5

Just made this for my partners dinner, I don't like smokey stuff it appears I am eating a big bowl of it as we speak!
It's delicious. I bought the chipotle paste from asda in a 100g jar, put it all in. I also put half a can of water in which was possibly still too much!

Beautiful!

faith78's picture
4

Lovely flavour but I wouldn't add the water to the recipe as makes the sauce too thin. I would also add some tomato paste to thicken up. Apart from that very easy!

daniconnell's picture
5

I am a massive fab of this dish - Chipotle was hard to get hold of here in Dubai, but I now get my local mexican restaurant to prep it for me.

Make this once a week - so easy you can do with your eyes closed.

netsa-boots's picture
4

Quite healthy and full of flavour! However with 3 tablespoons of chipotle it wasn't anywhere near hot enough for me personally, although I understand most people don't like super spicy food. My mum adored it though and is very enthusiastic for me to cook again. Overall it was a very satisfying, healthy midweek meal.

mounses2's picture
5

Lovely- cheap and tasty and easy to make. We cleaned out plates.

randomlight's picture
5

oh (hic!) forgot to rate this!

randomlight's picture
5

Highly recommend this dish! I used different beans and added garlic and a splash of red wine. Drank the remainder, as an accompaniment of course (hic!) Enjoy :)

randomlight's picture
5

I'm looking forward to this! I have been drooling,nay salivating, reading the reviews of this recipe. I will my verdict...stay tuned.

chazman's picture

This is not healthy.

theget's picture

I have made this dish a couple of times and it is easy to do and delicious. The second time I added whole chilles to give it that extra kick. YUM YUM

livlu1710's picture
5

So delicious! I added fennel as well. This dish has become a regular as everyone seem to love it!

noprawns's picture

made this tonight - was delicious but no idea how it was worked out to 336 calories.. mine came in at around 490cals and i didnt use the olive oil just spray oil?

lenbag's picture
5

Absolutely spot on. I’m on a fat loss programme and this fitted the bill perfectly, really low fat and low cal. who says eating healthy is boring

octavalent's picture
5

Kudos to Peter Joseph who, it would appear, chucked the whole jar of the paste in. I was a bit liberal with the teaspoon and bunged slightly more than several heaped teaspoons in. It does have a kick to it. Don't lick the teaspoon by the way, unless you like a really hot mouth. Eventually found the paste in Waitrose; its a different world. '10 items or fewer', says it all really. Very nice combination of flavours. I might be less enthusiastic with the teaspoon next time. But there will definitely be a next time.

jecurley's picture
4

Have to question the amount of chipotle. Having used before I adjusted and use 3 tsps (and was halving the recipe for two) found this very hot, would go for 2 tsps next time. The yoghurt was needed (a lot!!) that said I enjoyed it and would defo make again, just a little less spicy!

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