Mexican chicken stew with quinoa & beans

Mexican chicken stew with quinoa & beans

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(118 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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vicki_mh
13th May, 2015
5.05
Delicious! 3 tbsp of chipotle was definitely enough for me - just the right amount of spice. I used bulghar wheat instead of quinoa and served with tacos topped with grated cheddar.
natalyy
13th Apr, 2015
5.05
Enjoyed it with toasted tortillas, absolutely delicious.
similarto
21st Feb, 2015
Lately i have developed taste for mexican food. I love burritos and tacos. got to try this recipe at home. thanks for sharing!
gemmalouise_'s picture
gemmalouise_
21st Jan, 2015
Loved this recipe! I halved the ingredients and it was really easy and quick to make and so tasty. I added an extra chilli as I didn't want it to not be spicy enough but it didn't need it as it was really hot! I was thankful for the yoghurt. I never found that there was too much liquid I just kept adding a little bit (probably about a cans worth). Next time I'll be making more to freeze!
GiSora's picture
GiSora
15th Nov, 2014
5.05
Really nice. Would reduce the water next time. I had this with cucumber and mint with the yogurt, black quinoa instead of white and serve with taco shell. So yummy and fun.
davidbulling
29th Sep, 2014
5.05
Really enjoyed this, even made the quinoa edible!
mellie11
28th Sep, 2014
3.8
Good flavours and nice tender chicken. I'll need to tweak the stock as it was a bit too liquid. Loved the chipotle paste (rhymes with Aristotle?) will definitely look out for recipes using this ingredient again. I wasn't convinced by the quinoa but liked the beans - I used dried as I find tinned a bit slimy. I'll be trying this recipe again soon
GiSora's picture
GiSora
15th Nov, 2014
5.05
Try rinsing the pinto beans and not use the liquid it comes with. Also, the quinoa was supposed to be drained as recipes told.
leahkelly67's picture
leahkelly67
30th Aug, 2014
5.05
Yet another triumph from Sarah Cook! I halved the ingredients for 2 people and put the pinto beans in with the stew, served with rice....Superb!
Sky1400
11th May, 2014
Tried this for the first time today and used a jar of the Discovery Chipotle paste from Morrison's (£1.49), the whole 100g jar was just over 3tbsp so used the lot. It was delicious if a little hot with a smokey flavour! Wouldn't recommend for young children but lovely mixed with a little of the natural yogurt. 4 stars!

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