Mexican chicken stew with quinoa & beans

Mexican chicken stew with quinoa & beans

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(121 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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heatherjdw
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.
sophiaeler
10th Jun, 2013
5.05
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.
fitzge01
3rd Jun, 2013
5.05
Really easy to make and very tasty!
paintballdan
27th May, 2013
5.05
Easy to make, healthy and absolutely delicious. A hit with the family. Thanks.
emilykyr
24th May, 2013
5.05
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)
kerryw91
19th May, 2013
This was so tasty! Especially adding the lime juice to the rice that really added some taste, loved it.
banshee89wraith
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..
partygirlshell
17th May, 2013
5.05
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!
banshee89wraith
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.
mian8910
9th May, 2013
5.05
This is just amazing! It has a very earthy, deep, slightly hot flavour, which we love in our house. Well done Sarah Cook, it's just great! I've made it a few times now, and it turns out amazing all the time!

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