Mexican chicken stew with quinoa
Prep:
25 mins
Cook:
30 mins
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
In a deep frying pan, heat the oil and fry the onions and peppers for a few minutes until softened.
Stir in the chipotle paste for a minute and then add the tomatoes.
Add in 250ml of water, just enough to cover the chicken and bring to a gentle simmer.
Add the chicken breasts and gently simmer, turning the chicken occasionally for 20 minutes until the chicken is thoroughly cooked.
Bring a large saucepan of water to the boil and add in the stock cubes.
Add in the quinoa and cook for 15 mins until softened. Add the beans to cook for the last minute.
Drain and stir in the coriander and lime juice. Season if desired and then cover until ready to serve.
Take the chicken out of the pan and then using two forks shred.
Stir the chicken into the tomato sauce along with the sugar and seasoning.
Serve the chicken with the quinoa, a sprinkling of coriander and a spoon of natural yoghurt.
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
