Mexican chicken stew with quinoa & beans

Mexican chicken stew with quinoa & beans

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(154 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 peppers, deseeded and chopped into largish chunks
  • 3 tbsp chipotle paste
  • 2 x 400g cans chopped tomatoes
  • 4 skinless chicken breasts
  • 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 cubes
  • 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, questions and tips

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bbmackay88
12th Mar, 2019
5.05
Really great flavours and a great one to batch freeze for weeknights! Super healthy and super yummy!
Oliagood
27th Feb, 2019
2.05
It was quite bland. Very healthy and wholesome but I’d never make it again.
catherine2501
17th Feb, 2019
5.05
Really tasty and economical! Made a few times using three large chicken breasts from local butcher and find that it feeds my husband and I three times so just freezes the other portions for a tasty quick meal another evening. I think shredding the chicken helps it go further. Quite warm with the amount of chipotle but in a tasty way some people may prefer less. I also fry the chicken a little bit. We sometimes have rice instead with the beans etc. Really great recipe.
little_lady
27th Aug, 2018
5.05
Found this recipe whilst looking for ideas to use up some quinoa I had sitting around in the cupboard. Really enjoyed this, although I did fry the chicken with onions and peppers at the start, as another reviewer has mentioned the idea of 'poaching' the chicken didn't sound appealing to me either. However, doing it this way also makes sure it's coated in the chipotle paste to give it extra flavour.
dihut
7th Mar, 2018
1.05
Signed up so that I could review this recipe. We didn’t enjoy it at all, not convinced about not sealing/browning the chicken first and just poaching it in the tomato mixture, would not make this again. Very disappointing.
KoerlingA
29th Mar, 2017
5.05
I used green harissa instead of chipotle and added a green pepper, and it turned out really well! Not too spicy for my korma-eating sister, but enough to just about satisfy my madras-friendly mother. Quite a lot of liquid, but I don't mind that particularly, as it wasn't bland at all!
Racheleski
15th Feb, 2017
5.05
This was really nice, easy to cook and full of flavour. Husband and I were fighting over the leftovers
Katie Allen
27th Jan, 2017
5.05
So easy to make and tastes delicious - healthy too. A perfect week night dinner. I'll be making it regularly.
Kim Bambrough
18th Nov, 2016
2.05
I looked forward to trying this recipe as the feedback was very good. I followed the recipe exactly apart from adding a little less chipotle paste. The result was a watery tasting/looking meal even though i reduced the chicken & tomato mixture right down and drained the quinoa as thoroughly as i could. I also seasoned very well. My family didn't think much of it and my husband left half of it. No-one wants it again. Really disappointed.
zchatc8
3rd Oct, 2016
5.05
really tasty, healthy and very quick to make. Will definitely make again

Pages

Nialloleary
1st May, 2014
We made this last night-I'm a big fan of spicy food but this was almost too hot to eat-can I ask should this really be 3 tbsp chipotle paste?
goodfoodteam's picture
goodfoodteam
13th May, 2014
Hi both. All spice pastes should be added depending on taste, if you prefer a milder taste just add half or a third of the amount, have a taste, then adjust if necessary, you can always add extra at the end. Thanks.
Sky1400
11th May, 2014
I found the same thing! I added yogurt at the table depending on taste and this dealt with the heat but retained the taste :)
teaeff
21st Jun, 2014
From what I can work out, 140g dried pinto beans can be used as an equivalent.
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