Chipotle Chicken Stew
Chipotle Chicken Stew



  • 1 tbsp oil
  • 1 sliced onion
  • 2 red capsicums, chopped
  • 3 tbsp chipotle paste
  • 2 x 400g tins of chopped tomatoes
  • 4 chicken breasts
  • 150g quinoa
  • 2 chicken stock cubes
  • 1 x 400g tin of black beans
  • Small bunch of chopped coriander
  • 1 tbsp sugar
  • 1 lime, juice only
  • Fry the capsicums and onions in the oil to soften, then stir in the chipotle paste followed by the tomatoes. Add a can-full of water, bring to a simmer, and add the chicken breasts to the pan. Cook for 20 mins. Cook the quinoa according to pack instructions with the chicken stock cubes crumbled in. Drain well, then stir in the coriander, lime juice and some seasoning.
  • Lift the chicken from the pan and roughly shred the meat between two forks. Stir the meat back into the stew with the sugar, then serve with the quinoa and a scattering of coriander.
30 mins
4 serving

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