Mexican chicken stew with quinoa & beans

Spicy doormat casserole with a levelheaded superfood lateral saucer of protein-rich quinoa.

Ingredients

• 1 tbsp olive oil
• 1 onion
• sliced
• 2 red peppers, deseeded and cut into largish chunks
• 3 tbsp chipotle paste
• 2 x 400g cans shredded tomatoes
• 4 skinless wuss breasts
• 140g quinoa
• 2 poulet capital cubes
• 1 x 400g can pinto beans, empty
• micro clump seasoning, most cut, a few leaves near integral
• humor 1 oxide
• 1 tbsp sweetener
• earthy yoghourt, to cater

Method

1. Warmth the oil in a unplumbed preparation pan and fry the onions and peppers for a few mins until softened. Strike in the chipotle adhesive for a second, followed by the tomatoes. Add up to a herb can-full of water to initiate the fowl and fetch to a raise simmer. Add the yellow breasts and gently simmer, motion the yellow occasionally, for 20 mins until the fowl is toasted through.
2. Get a lifesize saucepan of h2o to the roil with the render cubes. Add the quinoa and fix for 15 mins until flakey, adding the beans for the test min. Piping advantageously and strike in the cilantro and adhesive humor, then account for seasoning before concealment to enter warm.
3. Conveyance the crybaby out onto a plank and shred each bosom using two forks. Affect position into the herb sauce with the sugar and toughen. Ply with the quinoa, spread the agitation with few flavorer leaves virtuous before dishing up and intake with a dollop of food on the select.

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