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
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.
21st Feb, 2015
Lately i have developed taste for mexican food. I love burritos and tacos. got to try this recipe at home. thanks for sharing!
gemmalouise_'s picture
21st Jan, 2015
Loved this recipe! I halved the ingredients and it was really easy and quick to make and so tasty. I added an extra chilli as I didn't want it to not be spicy enough but it didn't need it as it was really hot! I was thankful for the yoghurt. I never found that there was too much liquid I just kept adding a little bit (probably about a cans worth). Next time I'll be making more to freeze!
GiSora's picture
15th Nov, 2014
Really nice. Would reduce the water next time. I had this with cucumber and mint with the yogurt, black quinoa instead of white and serve with taco shell. So yummy and fun.
29th Sep, 2014
Really enjoyed this, even made the quinoa edible!
28th Sep, 2014
Good flavours and nice tender chicken. I'll need to tweak the stock as it was a bit too liquid. Loved the chipotle paste (rhymes with Aristotle?) will definitely look out for recipes using this ingredient again. I wasn't convinced by the quinoa but liked the beans - I used dried as I find tinned a bit slimy. I'll be trying this recipe again soon
GiSora's picture
15th Nov, 2014
Try rinsing the pinto beans and not use the liquid it comes with. Also, the quinoa was supposed to be drained as recipes told.
leahkelly67's picture
30th Aug, 2014
Yet another triumph from Sarah Cook! I halved the ingredients for 2 people and put the pinto beans in with the stew, served with rice....Superb!
11th May, 2014
Tried this for the first time today and used a jar of the Discovery Chipotle paste from Morrison's (£1.49), the whole 100g jar was just over 3tbsp so used the lot. It was delicious if a little hot with a smokey flavour! Wouldn't recommend for young children but lovely mixed with a little of the natural yogurt. 4 stars!
8th May, 2014
I made this again for the first time in ages last night and it was so tasty! Easy to make and warming and delicious. Like others I only used 1 tin of tomatoes but added a chopped tomato, 3 cloves of garlic and some fresh chillies. Adding beans to the quinoa made it moreish and the lime juice gave it an extra freshness - lovely flavours. I got my chipotle paste from Tesco by the way.
9th Mar, 2014
Absolutely delicious - a new favourite. Used the adobo sauce from a can of chipotles in adobo, only one can of tomatoes (which was enough), Quorn chicken pieces instead of chicken breast and borlotti beans as I couldn't find pinto. Going to make this one again - soon.


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?