Mexican chicken stew with quinoa & beans

Mexican chicken stew with quinoa & beans

  • 1
  • 2
  • 3
  • 4
  • 5
(174 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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 seeds (although more similarly treated like grains) with a little tail…

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
28th Apr, 2020
I made half quantities. This was delicious - though following other comments I made the following changes. Fried the chicken with the onions and peppers. Added a stock cube to the stew. Added two courgettes. Used harissa paste instead of chipotle (didn't have any chipotle in). Served with rice. I forgot to add the beans. I made it ahead as I was batch cooking, and it was left in the fridge for two days. This really deepened the flavour. Made four decent sized portions, but TBH it was so yummy I could have eaten the lot in one sitting myself. Excellent recipe and very adaptable to whatever spices and ingredients you have lurking around.
29th Jan, 2020
Enjoyed this recipe although did change it up after reading other comments. I diced the chicken and fried it off with the onions, peppers and paste. I only used 2 spoons of paste and one tin of tomatoes with water. I used 500ml of water for the quinoa with one stock cube. Tasty, still quite spicy and a nice thick sauce.
12th Mar, 2019
Really great flavours and a great one to batch freeze for weeknights! Super healthy and super yummy!
27th Feb, 2019
It was quite bland. Very healthy and wholesome but I’d never make it again.
17th Feb, 2019
Really tasty and economical! Made a few times using three large chicken breasts from local butcher and find that it feeds my husband and I three times so just freezes the other portions for a tasty quick meal another evening. I think shredding the chicken helps it go further. Quite warm with the amount of chipotle but in a tasty way some people may prefer less. I also fry the chicken a little bit. We sometimes have rice instead with the beans etc. Really great recipe.
27th Aug, 2018
Found this recipe whilst looking for ideas to use up some quinoa I had sitting around in the cupboard. Really enjoyed this, although I did fry the chicken with onions and peppers at the start, as another reviewer has mentioned the idea of 'poaching' the chicken didn't sound appealing to me either. However, doing it this way also makes sure it's coated in the chipotle paste to give it extra flavour.
7th Mar, 2018
Signed up so that I could review this recipe. We didn’t enjoy it at all, not convinced about not sealing/browning the chicken first and just poaching it in the tomato mixture, would not make this again. Very disappointing.
29th Mar, 2017
I used green harissa instead of chipotle and added a green pepper, and it turned out really well! Not too spicy for my korma-eating sister, but enough to just about satisfy my madras-friendly mother. Quite a lot of liquid, but I don't mind that particularly, as it wasn't bland at all!
15th Feb, 2017
This was really nice, easy to cook and full of flavour. Husband and I were fighting over the leftovers
Katie Allen
27th Jan, 2017
So easy to make and tastes delicious - healthy too. A perfect week night dinner. I'll be making it regularly.


1st May, 2014
We made this last night-I'm a big fan of spicy food but this was almost too hot to eat-can I ask should this really be 3 tbsp chipotle paste?
goodfoodteam's picture
13th May, 2014
Hi both. All spice pastes should be added depending on taste, if you prefer a milder taste just add half or a third of the amount, have a taste, then adjust if necessary, you can always add extra at the end. Thanks.
11th May, 2014
I found the same thing! I added yogurt at the table depending on taste and this dealt with the heat but retained the taste :)
21st Jun, 2014
From what I can work out, 140g dried pinto beans can be used as an equivalent.
Want to receive regular food and recipe web notifications from us?