Mexican chicken stew with quinoa & beans recipe | Good Food

⊙ Ingredients

• 1 tbsp olive oil
• 1 onion sliced
• 2 red peppers deseeded and chopped into largish chunks
• 3 tbsp chipotle paste
• 2 400g cans chopped tomatoes
• 4 skinless chicken breasts
• 140 g quinoa
• 2 chicken stock cubes
• 1 400g can pinto beans drained
• small bunch coriander most chopped, a few leaves left whole
• 1 lime juice
• 1 tbsp sugar
• natural yogurt to serve

♪ Method

1. 1Heat the oil in a deep frying pan and fry the onions and peppers for a few mins until softened.
2. 2Stir in the chipotle paste for a minute, then add the tomatoes.
3. 3Add up to a tomato can-full of water to cover the chicken and bring to a gentle simmer.
4. 4Add the chicken breasts and gently simmer, turning occasionally, for 20 mins until cooked through.
5. 5Bring a large saucepan of water to the boil with the stock cubes.
6. 6Add the quinoa and cook for 15 mins until tender.
7. 7Add the beans for the final minute, then drain well.
8. 8Stir in the coriander and lime juice, then check for seasoning before covering to keep warm.
9. 9Lift the chicken out onto a board and shred each breast using two forks.
10. 10Stir the chicken back into the tomato sauce with the sugar and season.
11. 11Serve with the quinoa, scatter with coriander leaves, and add a dollop of yogurt on the side.