Mexican chicken stew with quinoa & beans

Mexican chicken stew with quinoa & beans

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(170 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 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.

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Comments, questions and tips

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8th Jun, 2012
Kudos to Peter Joseph who, it would appear, chucked the whole jar of the paste in. I was a bit liberal with the teaspoon and bunged slightly more than several heaped teaspoons in. It does have a kick to it. Don't lick the teaspoon by the way, unless you like a really hot mouth. Eventually found the paste in Waitrose; its a different world. '10 items or fewer', says it all really. Very nice combination of flavours. I might be less enthusiastic with the teaspoon next time. But there will definitely be a next time.
5th Jun, 2012
Have to question the amount of chipotle. Having used before I adjusted and use 3 tsps (and was halving the recipe for two) found this very hot, would go for 2 tsps next time. The yoghurt was needed (a lot!!) that said I enjoyed it and would defo make again, just a little less spicy!
1st Jun, 2012
What a lovely tea. It was a little fiddly but well worth it. We didn't change a thing. It was perfect just as it was.
goodfoodray's picture
30th May, 2012
This was ok. I was a bit dubious about the amount of kick chipotle paste would do to the other flavours, and as I suspected, it was overkill. I would also recommend cooking this for a little longer on a low heat to ensure the chicken becomes much more flavoursome and is easy to shred. Could also do with adding some extra beans, a few more onions and a touch of tomato puree to enrich the sauce. The quinoa on the other hand was superb. I have had trouble before trying to add flavour to this rather bland ingredient, but this combination really hit the mark for me.
22nd May, 2012
3 tbsps of chipotle paste?! My sister made this for the family and asked whether we really needed that much but we said we'll be fine. Must say it was very amusing to see everyone sweating, dabbing and fanning themselves like mad during the entire course of the meal- even my eyes were sweating- my make up had run! Still a very delicious meal, don't think we could cope with that much chipotle paste again though!
21st May, 2012
Firm favourite in our house, have cooked many times! Have cooked for guests who also loved it and asked for the recipe. So tasty and great when your watching calories and fat. We love the chipotle so add more of this. I also add some garlic and a low salt chicken stock cube to the stew. We also prefer the beans in the actual stew itself, just seems to work well. On a few occasions I couldnt find tinned pinto beans (dont have time to soak and cook dry pinto beans) so I used a tin of mixed beans in a spicy tomato sauce and these worked surprisingly well! Either serve with the quinoa or brown rice with the lime and corriander. Delicious!
14th May, 2012
My first time making quinoa and very happy to have given it a go. Couldn't find chipotle sauce so used some chilli flakes and a dash of taco seasoning - ok but will keep an eye out for the chipotle. I cut the amounts down to 3 chicken breast, 1 can of tomatoes and a splash of water and it was still enough for dinner for two with leftovers for both of us to take to work.
11th May, 2012
Very easy to make, delicious, and went down extremely well with the gf, highly recommended. Quinoa is a great alternative to rice.
6th May, 2012
Like some others could not find chipotle paste but Tesco do an own brand "fajita paste" which worked nicely. Lovely flavour and the torn chicken makes a nice difference! Found the dish a little too watery so would not bother adding a tomato can of water to thicken up to more of a sauce - but that may be personal taste. I'm not a fan of coriander so used dried parsley which worked just fine. Lime quinoa was a lush accompaniment!
25th Apr, 2012
Really tasty - it's got a bit of kick to it but in a good way. Very easy to make too.


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