Mexican chicken stew with quinoa & beans

Latest comments and suggestions

Results 81-100

• cherrygogo

  06 March 2013

  cherrygogo rated and commented on this recipe

  

  Loved it. Used 2/3 can of chopped tomato as people suggested. thought it was a bit bland on the spice side so added bay leave during stewing. First time cooking Quinoa and it is so delicious!!! Chicken strip turned out to be a bit chewy though...i think it might have been better if i cooked it a bit more as those were organic freerange chicken breasts so not the most tammed!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• GourmetGirl

  11 March 2013

  GourmetGirl rated and commented on this recipe

  

  Brilliant dish, really enjoyed this. I only used two chicken breasts as they were massive. We had a generous portion each (two of us), and the rest is packed for lunch tomorrow. Loved the chipotle paste in it, lovely flavour. The lime on the quinoa really lifted the dish. 10/10!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Emm

  11 March 2013

  Emm rated and commented on this recipe

  

  A simple, but tasty dish!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• claire

  15 March 2013

  claire rated and commented on this recipe

  

  Healthy and tastes good too. Never tried Quinoa before, and I really liked it. Left me feeling comfortably full, but not bloated full. Will definitely cook again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Willow

  15 March 2013

  Willow rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ela

  16 March 2013

  Ela commented on this recipe

  Very, very good! A terrific recipe! I used chicken thighs and for those of us making this in North America - I used pureed chipotles in adobo in place of the chipotle paste. Thanks from a Brit expat in Canada.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• claraboya

  23 March 2013

  claraboya commented on this recipe

  It all turned out pretty successful - was easy to follow and easy to make. Turns out I wasn't much of a fan of this kind of food, but my Dad couldn't get enough of it and ate enough for the two of us!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Helsbels

  25 March 2013

  Helsbels rated and commented on this recipe

  

  Very tasty - chicken was so succulent and tasty. A bit on the spicy side but I'll just put in a bit less chipotle paste next time. Will be a regular on the menu!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• cookie77

  01 April 2013

  cookie77 rated and commented on this recipe

  

  Very nice stew but maybe a bit hot for some. We found that making the stew ahead of time and leaving it for the flavours to develop gave it a more subtle taste and removed some of the harshness.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Yvonne

  07 April 2013

  Yvonne rated and commented on this recipe

  

  Nice meal. I used kidney beans instead of pinto beans and also added yellow and green peppers. I followed some of the other advice and didn't add the additional water and I was glad I didn't - it would have been far too watery for me. WIll make again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Cyclingscott

  13 April 2013

  Cyclingscott rated and commented on this recipe

  

  Lovely dish. Really tasty, hearty meal. Pretty healthy too. If you're not a big fan of heat, you might want to put a bit less Chipotle paste in!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Caz1989

  13 April 2013

  Caz1989 rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• cliodhna

  20 April 2013

  cliodhna rated and commented on this recipe

  

  Didn't have any chipotle paste so added thai red curry paste - a sort of thai/mex curry I suppose. Plus some extra tomatoes for flavour and green peppers for colour. Turned out great. For those who found it watery I think there is a mistake in the ingredients/method. When it says two cans of tomatoes in the ingredients I think it means one can + the can of water. Or, if you prefer, two cans of tomatoes instead of the can of water for more flavour.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JosieB

  30 April 2013

  JosieB rated and commented on this recipe

  

  YUM. Couldn't find whole pinto beans, so mixed in re-fried beans in the couscous and it was fantastic. Will 100% be making again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• welshbakerchick

  02 May 2013

  welshbakerchick rated and commented on this recipe

  

  I made this recipe with chunks of pork instead of chicken. It was really easy to make and tasted great! Yum! I never use the oil stated in recipes but use oil spray to fry the onions etc. I omitted the sugar and used chick peas instead of pinto beans. I also only used 2 teaspoons of the paste as it is really hot! Served with wild rice. Delicious and quick! Will definitely make again soon.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mian8910

  09 May 2013

  Mian8910 rated and commented on this recipe

  

  This is just amazing! It has a very earthy, deep, slightly hot flavour, which we love in our house. Well done Sarah Cook, it's just great! I've made it a few times now, and it turns out amazing all the time!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• variableteapot

  16 May 2013

  variableteapot commented on this recipe

  For vegetarians may I suggest the substitution I enjoy. I use quorn pieces and, when cooked in the same way and times as chicken pieces become a natural alternative that most carnivores enjoy too.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• MrsG

  17 May 2013

  MrsG rated and commented on this recipe

  

  This went down really well in our house. Both kids loved it, didn't put as much chipolte in to start, but dished out the kids then added more! I also added tinned sweetcorn for some extra veg. We had some sour cream and chive on the side and also the kids dipped in some tortilla chips. Will defo make again yummy!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• variableteapot

  19 May 2013

  variableteapot commented on this recipe

  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..

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kerryw91

  19 May 2013

  Kerryw91 commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1940686/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4 - 5

Preparation and cooking times

Prep 25 mins

Cook 30 mins

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

PER SERVING (5)

336 kcalories, protein 33.4g, carbohydrate 34.7g, fat 6 g, saturated fat 0.9g, fibre 4.1g, sugar 15.8g, salt 2.1 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.