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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1st Apr, 2013
Very nice stew but maybe a bit hot for some. We found that making the stew ahead of time and leaving it for the flavours to develop gave it a more subtle taste and removed some of the harshness.
25th Mar, 2013
Very tasty - chicken was so succulent and tasty. A bit on the spicy side but I'll just put in a bit less chipotle paste next time. Will be a regular on the menu!
23rd Mar, 2013
It all turned out pretty successful - was easy to follow and easy to make. Turns out I wasn't much of a fan of this kind of food, but my Dad couldn't get enough of it and ate enough for the two of us!
16th Mar, 2013
Very, very good! A terrific recipe! I used chicken thighs and for those of us making this in North America - I used pureed chipotles in adobo in place of the chipotle paste. Thanks from a Brit expat in Canada.
15th Mar, 2013
Healthy and tastes good too. Never tried Quinoa before, and I really liked it. Left me feeling comfortably full, but not bloated full. Will definitely cook again.
11th Mar, 2013
A simple, but tasty dish!
11th Mar, 2013
Brilliant dish, really enjoyed this. I only used two chicken breasts as they were massive. We had a generous portion each (two of us), and the rest is packed for lunch tomorrow. Loved the chipotle paste in it, lovely flavour. The lime on the quinoa really lifted the dish. 10/10!
6th Mar, 2013
Loved it. Used 2/3 can of chopped tomato as people suggested. thought it was a bit bland on the spice side so added bay leave during stewing. First time cooking Quinoa and it is so delicious!!! Chicken strip turned out to be a bit chewy though...i think it might have been better if i cooked it a bit more as those were organic freerange chicken breasts so not the most tammed!
pennyclark's picture
24th Feb, 2013
This was a great hit last night with the adults and We really enjoyed the quinoa. I was feeding 4 adults and 3 kids, I used 6 chicken breasts, 3 tins of toms, red, yellow and green peppers and 3 tsp of chipotle paste. It was a little too spicy for the kids though
19th Feb, 2013
Hot chilli sauce on [ ]


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