Mexican chicken stew with quinoa & beans

Mexican chicken stew with quinoa & beans

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(131 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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samantha.jones's picture
11th Jul, 2013
heatherjdw's picture
3rd Jul, 2013
Made this dish for the first time loved it. Couldn't get pinto beans used chickpeas as someone else suggested and added less water. Will definitely make regularly.
10th Jun, 2013
I made this last week and it was delicious, it might be my new favourite! It was my first time cooking Quinoa and the Quinoa, Lime and Beans was such a good combo.
3rd Jun, 2013
Really easy to make and very tasty!
27th May, 2013
Easy to make, healthy and absolutely delicious. A hit with the family. Thanks.
24th May, 2013
Great easy recipe! And one you can mould and amend according to what you have in the fridge or cuboard! I couldn't find the chipotle paste so used chopped Jalapenos and tomato and chilli puree (2 tbsl)
19th May, 2013
This was so tasty! Especially adding the lime juice to the rice that really added some taste, loved it.
19th May, 2013
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..
17th May, 2013
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!
16th May, 2013
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.


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