Mexican chicken stew with quinoa & beans

 

Ingredients:

1. 1 tbsp olive oil
2. 1onion, sliced
3. 2 red peppers, deseeded and chopped into largish chinks
4. 3 tbsp cipotle paste
5. 2 x 400g cans chopped tomatoes
6. 4 skiless chicken breast 
7. 140g quinoa
8. 2 chicken stock cubes
9. 1 x 400g can pinto beans, drained
10. small buch coriander, most chopped a few leaves left whole
11. juice 1 lime
12. 1 tbsp sugar
13. natural yogurt, to serve

 Method:

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 breast 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 corionder and lime huice, then check for seasoning before covering to keep warm.
3. Lift tge 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.

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