Mexican chicken stew with quinoa & beans

Mexican chicken stew with quinoa & beans

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(162 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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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.
9th May, 2013
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!
2nd May, 2013
I made this recipe with chunks of pork instead of chicken. It was really easy to make and tasted great! Yum! I never use the oil stated in recipes but use oil spray to fry the onions etc. I omitted the sugar and used chick peas instead of pinto beans. I also only used 2 teaspoons of the paste as it is really hot! Served with wild rice. Delicious and quick! Will definitely make again soon.
30th Apr, 2013
YUM. Couldn't find whole pinto beans, so mixed in re-fried beans in the couscous and it was fantastic. Will 100% be making again.
20th Apr, 2013
Didn't have any chipotle paste so added thai red curry paste - a sort of thai/mex curry I suppose. Plus some extra tomatoes for flavour and green peppers for colour. Turned out great. For those who found it watery I think there is a mistake in the ingredients/method. When it says two cans of tomatoes in the ingredients I think it means one can + the can of water. Or, if you prefer, two cans of tomatoes instead of the can of water for more flavour.
13th Apr, 2013
Lovely dish. Really tasty, hearty meal. Pretty healthy too. If you're not a big fan of heat, you might want to put a bit less Chipotle paste in!
7th Apr, 2013
Nice meal. I used kidney beans instead of pinto beans and also added yellow and green peppers. I followed some of the other advice and didn't add the additional water and I was glad I didn't - it would have been far too watery for me. WIll make again.


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