Mexican chicken stew with quinoa
1 tbsp olive oil
1 onion, sliced
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
2 chicken stock cubes
1 x 400g can pinto beans, drained
Small bunch coriander,chopped
Juice 1 lime
1 tbsp sugar
Natural yoghurt, to serve
Serves
4-5
Preparation Time
25 minutes
Cooking Time
30 minutes
Main ingredients
Chicken, Vegetables, Grains
Recipe Type
Dinner, Easy, Family Dinners, Healthy, Stew, One Pot
Cuisine
Mexican
Special Info
Gluten free, Pregnant Mums
Level of Difficulty
Easy