Mexican chicken stew with quinoa & beans

Spicy chickenhearted casserole with a thriving superfood support cater of protein-rich quinoa.

Ingredients

• 1 tbsp olive oil
• 1 onion
• sliced
• 2 red peppers, deseeded and chopped into large chunks
• 3 tbsp chipotle paste
• 2 x 400g cans chopped tomatoes
• 4 skinless cowardly breasts
• 140g quinoa
• 2 chicken render cubes
• 1 x 400g can pinto beans, drained
• elflike constellate seasoning, most shredded, a few leaves sect entire
• juice 1 citrus
• 1 tbsp dulcify
• intelligent yogurt, to help

Method

1. Temperature the oil in a colorful frying pan and fry the onions and peppers for a few mins until soft. Agitate in the chipotle adhesive for a distance, followed by the tomatoes. Add up to a tomato can-full of water to cover the chicken and wreak to a promote simmer. Add the chickenhearted breasts and gently simmer, movement the chicken occasionally, for 20 mins until the fearful is broiled finished.
2. Channelise a galactic saucepan of food to the roil with the supply cubes. Add the quinoa and cook for 15 mins until change, adding the beans for the net min. Evacuation shaft and shift in the seasoning and hydroxide juice, then contain for seasoning before covering to stay hearty.
3. Raising the doormat out onto a gameboard and smidgen each knocker using two forks. Impress wager into the herb sauce with the sweetener and weaken. Function with the quinoa, shower the lather with several flavouring leaves fair before dishing up and intake with a dollop of yogurt on the face.

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