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. Step 1

   Heat the oil in a deep frying pan and fry the onions and peppers for a few mins until softened.

2. Step 2

   Stir in the chipotle paste for a minute, then add the tomatoes.

3. Step 3

   Add up to a tomato can-full of water to cover the chicken and bring to a gentle simmer.

4. Step 4

   Add the chicken breasts and gently simmer, turning occasionally, for 20 mins until cooked through.

   Start 20 min timer
5. Step 5

   Bring a large saucepan of water to the boil with the stock cubes.

6. Step 6

   Add the quinoa and cook for 15 mins until tender.

   Start 15 min timer
7. Step 7

   Add the beans for the final minute, then drain well.

8. Step 8

   Stir in the coriander and lime juice, then check for seasoning before covering to keep warm.

9. Step 9

   Lift the chicken out onto a board and shred each breast using two forks.

10. Step 10

    Stir the chicken back into the tomato sauce with the sugar and season.

11. Step 11

    Serve with the quinoa, scatter with coriander leaves, and add a dollop of yogurt on the side.