Mexican chicken stew with quinoa & beans

Mexican chicken stew with quinoa & beans

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(93 ratings)

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Cooking time

Prep: 25 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4 - 5

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving (5)

kcalories
336
protein
33.4g
carbs
34.7g
fat
6g
saturates
0.9g
fibre
4.1g
sugar
15.8g
salt
2.1g

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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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.

Recipe from bbcgoodfood.com, January 2012

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Comments

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lexa_collicott's picture
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Delicious! Really easy but so tasty.

melanieblacklock's picture

This is delicious!

tonyablewis's picture
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We love this mexican stew, cheap and healthy nom nom.

courage5's picture

3 Tablespoons of chipotle?? are you sure? its the hottest paste I have ever tried!!

fionatheobald's picture
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Absolutely delicious! I used butter beans as I needed to use them up and forgot to add the sugar but it was fantastic nonetheless

I served with pitta chips, grated cheese and sour cream. Definately be making this again.

I found chipotle paste in the mexican area of the world foods aisle at Asda.

christian_king's picture
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Great recipe but try adding some red wine to the disc to increase the flavour.

susan_lily's picture
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Great tasting and easy meal. Used tin of kidney beans in chilli sauce instead of pinto beans as could only get dried ones and not enough time to soak them. Also used hot sauce instead of chipotle sauce. Lovely, definitely a new one for my repertoire.

neatandtidy's picture
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I made this last night, so simple and quick to prepare but really tasty! I couldn't find chipotle paste in Tesco anywhere :-( but found a chilli con carne paste made with chipotle paste and this gave a really smoky flavour. I added a couple of chillies to the onions and threw in some mange tout at the end of cooking. Really lovely, quick, tasty and healthy. Plenty left over for my lunch today mmm!

coco1980's picture
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was a great recipe enjoyed by all the family

elizwis57's picture

I really liked this recipe as it was very easy. Never used quinoa or chipotle paste before. Really liked the quinoa made a change from rice especially with the beans mixed in. The chipotle paste was hot, though probably won't use three tbs next time!

rosiemcposie's picture
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Whoops, sorry. Forgot to give it five stars!

rosiemcposie's picture
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This was as simple, straightforward and specactular as others have said. I made half the amount: one serving for the freezer and one for my husband's supper. (I'm a veggie.) I am told it tasted just as good as it looked and was "absolutely delicious".
No chipotle available so I used a combination of fajita seasoning and peperoncini in olive oil. "Perfect," apparently. Also substituted a mix of white and wholegrain basmati rice for the quinoa and as I had some with my vegetables I can vouch for the fact that that was perfect too.
A great recipe in all respects, and will definitely use again.

karenhinks's picture

Made this last night and it went down very well with my family. I to did not use Quinoa, will next time. I substituted with whole grain brown rice and added the beans etc. it was a really nice change!
I also added some dry chilli flakes to the recipe just to give an extra kick.
Tip for anyone struggling to find Chipolte paste, sold in Asda and the brand is Discovery. Will find it with Mexican range. Well worth getting because it gives a lovely depth to the flavour.
Served with garlic ciabatta bread to, yummy.
Will definitely make this again and try the Quinoa.

madrid's picture
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Looks fantastic - will try tomorrow and let you know!

sarahbear1's picture
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I made this for friends last night and everyone loved it. Really easy and delicious. Never tried Quinoa before but will def eat it again. Lovely :o)

petermck's picture
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I made this the other day and was dubious as to whether it would do for 5 as in my head 4 chicken breasts = 4 servings, but once it was shredded it made more than enough. I got the Chipotle paste from Waitrose (get me) in a wee jar. I dunno if it equated to 3 tbsp but it had a kick alright!

Easy peasy anaw.

sarahfarrow's picture
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loved this, i added garlic and chilli yum

Linnyma's picture
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Quick, easy with a wonderful warm smokey chilli flavour. It is a fantastic alternative to chilli con carne. Will definately cook again for us and friends.

drhshires's picture
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Very tasty and easy supper, the shredded chicken works really well and soaks up the flavours. I couldn't find chipotle paste so just used a hot pepper sauce. Next time I'll add more and make it a bit hotter! Served with wholegrain rice instead of quinoa as I felt lazy. I will be making this again, it's a good easy recipe to have up your sleeve!

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