Ingredients:
- 1 TBSP olive oil
- 1 onion, sliced
- 2 red peppers, cut into large chunks
- 3 TBSP chipotle paste
- 2 cans chopped tomatoes
- 4 skinless chicken breasts
- 2/3 c quinoa
- 2 chicken stock cubes
- 1 can pinto beans, drained
- small bunch cordiander
- juice of 1 lime
- 1 TBSP sugar
- Greek yogurt
Directions:
- Heat oil in a deep frying pan and fry the onions and peppers for a few minutes until softened. Stir in the chipotle pasted 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 breasts and gently simmer, turning the chicken occasionally, for 20 minutes until the chicken is cooked through.
- Bring a large pot of water to the boil with the stock cubes. Add the quinoa and cook for 15 minutes until tender, adding the beans for the final minute. Drain well and stir in the coriander and lime juice, then check for seasoning before covering to keep warm.
- Lift the chicken out and onto board, then shred. Put back into tomato sauce with the sugar and season.
- Serve with quinoa, scattering the stew with some coriander leaves. Add yogurt on the side.