Mexican chicken stew with quinoa & beans

Mexican chicken stew with quinoa & beans

  • 1
  • 2
  • 3
  • 4
  • 5
(175 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


  • 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.
Kim Bambrough
18th Nov, 2016
I looked forward to trying this recipe as the feedback was very good. I followed the recipe exactly apart from adding a little less chipotle paste. The result was a watery tasting/looking meal even though i reduced the chicken & tomato mixture right down and drained the quinoa as thoroughly as i could. I also seasoned very well. My family didn't think much of it and my husband left half of it. No-one wants it again. Really disappointed.
3rd Oct, 2016
really tasty, healthy and very quick to make. Will definitely make again
29th Jun, 2016
Delicious. I turned this into a vegetarian dish by replacing chicken with broccoli & sweet potatoes . Didn't have chipotle paste so used chipotle powder.
7th Jun, 2016
Cooked twice - a fab easy and quick recipe. Used tinned aduki beans instead of pinto and put them straight into the stew and cooked for about a minute before serving. Chipotle paste found easily in Sainsburys - was a bit too generous on my 3 tablespoons first time and it was a bit too hot for me so paired back slightly the second time and perfect. A winner!
6th Jan, 2016
I wanted to make this however could not find Chipotle paste or quinoa in any of the shops! So instead of paste I used chipotle Tabasco sauce, paprika and chill powder. Also I added the pinto beans into the stew at the end and just served rice on the side. It was delicious and will make it again!
5th Oct, 2015
Was a little jubious before cooking this as didn't think I would be a fan of the quinoa and beans. Must say I bloody loved it. I added some sweetcorn to give it a little more colour. Will be definitely making this again
25th Jul, 2015
All really enjoyed this. I made it as a one pot supper by adding the stock cube, quinoa and sliced breasts of chicken for the final 15-20 minutes of simmering. The quinoa soaked up the juices beautifully to make it a moist, but not sloppy, dish. I used red kidney beans, which worked well.
23rd May, 2015
Really enjoyed this, didn't have enough chipotle paste so added chilli and smoked paprika. Used haricot beans as that's what I had.
13th May, 2015
Delicious! 3 tbsp of chipotle was definitely enough for me - just the right amount of spice. I used bulghar wheat instead of quinoa and served with tacos topped with grated cheddar.
13th Apr, 2015
Enjoyed it with toasted tortillas, absolutely delicious.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?