Mexican chicken stew with quinoa & beans

Mexican chicken stew with quinoa & beans

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(163 ratings)

Prep: 25 mins Cook: 30 mins


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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  • 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



    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



    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



    The same shape, but smaller than…

  • 1 tbsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • natural yogurt, to serve


  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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26th Feb, 2012
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!
25th Feb, 2012
Whoops, sorry. Forgot to give it five stars!
25th Feb, 2012
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.
19th Feb, 2012
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.
14th Feb, 2012
Looks fantastic - will try tomorrow and let you know!
12th Feb, 2012
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)
9th Feb, 2012
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.
7th Feb, 2012
loved this, i added garlic and chilli yum
5th Feb, 2012
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.
3rd Feb, 2012
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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