Mexican chicken stew with quinoa & beans

Mexican chicken stew with quinoa & beans

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(119 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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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
1.3
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
muffinmom
29th Jun, 2016
Delicious. I turned this into a vegetarian dish by replacing chicken with broccoli & sweet potatoes . Didn't have chipotle paste so used chipotle powder.
FoodRED
7th Jun, 2016
5.05
Cooked twice - a fab easy and quick recipe. Used tinned aduki beans instead of pinto and put them straight into the stew and cooked for about a minute before serving. Chipotle paste found easily in Sainsburys - was a bit too generous on my 3 tablespoons first time and it was a bit too hot for me so paired back slightly the second time and perfect. A winner!
Claire15
6th Jan, 2016
3.8
I wanted to make this however could not find Chipotle paste or quinoa in any of the shops! So instead of paste I used chipotle Tabasco sauce, paprika and chill powder. Also I added the pinto beans into the stew at the end and just served rice on the side. It was delicious and will make it again!
brinky4282
5th Oct, 2015
Was a little jubious before cooking this as didn't think I would be a fan of the quinoa and beans. Must say I bloody loved it. I added some sweetcorn to give it a little more colour. Will be definitely making this again
fourwinds
25th Jul, 2015
5.05
All really enjoyed this. I made it as a one pot supper by adding the stock cube, quinoa and sliced breasts of chicken for the final 15-20 minutes of simmering. The quinoa soaked up the juices beautifully to make it a moist, but not sloppy, dish. I used red kidney beans, which worked well.

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.