Mexican chicken stew with quinoa and beans
Chef DefneKitchen Studio chef · October 17, 2026Chicken poaches in a smoky chipotle and tomato sauce, then is shredded and served with coriander-lime quinoa and pinto beans.
Ingredients · 13
4 servingsTap what you already have; add the rest to your list in the app with one tap.
- Olive oil1 tbsp
- OnionSliced1
- Red peppersDeseeded, cut into chunks2
- Chipotle paste3 tbsp
- Tomatoes (canned, 400 g each)Chopped2 cans
- Chicken breastsSkinless4
- Quinoa140 g
- Chicken stock cubes2
- Pinto beans (400 g can)Drained1 can
- CorianderChopped, a few leaves kept
- LimeJuiced1
- Sugar1 tbsp
- Natural yogurtTo serve
Method · 4 steps
- 1
In a deep frying pan, soften the onion and peppers in the oil for a few minutes. Add the chipotle paste and cook for 1 minute, then the tomatoes. Add water, up to one tomato can, so the chicken will be covered, and let it come to a gentle simmer.
- 2
Add the chicken breasts and simmer gently for 20 minutes, turning now and then, until cooked through.
- 3
Meanwhile, boil water with the stock cubes in a large pan. Cook the quinoa for 15 minutes until tender, tipping in the beans for the final minute. Drain well, stir in most of the coriander and the lime juice, season, and cover to keep warm.
- 4
Lift the chicken onto a board and shred it with two forks. Mix it back into the sauce with the sugar and some seasoning, then spoon over the quinoa, scatter with coriander leaves and add a spoonful of yogurt on the side.
