Chicken & chipotle stew with quinoa
3
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Chilli, tomato and lime bring an unmistakably Mexican flavour to this delicious stew.
Ingredients
Calorie controlled cooking spray
1 spray(s)
Onion
1 large, finely sliced
Peppers, all types
2 medium, 1 red, 1 orange both deseeded and sliced
Garlic
2 clove(s), crushed
Mushrooms
250 g, sliced
Chipotle paste
15 g
Red wine vinegar
1 tablespoon(s)
Tinned Tomatoes
2 can(s), large, chopped
Caster Sugar
1 teaspoon(s)
Tomato Purèe
1 tablespoon(s), level
Ground Cumin
2 teaspoon(s), level
Paprika
¼ teaspoon(s), level
Cayenne Pepper
¼ teaspoon(s), level
Quinoa, Dry
70 g
Chicken breast, skinless, raw
2 medium
Coriander, fresh
1 teaspoon(s), chopped
Lime Juice, Fresh
20 ml
Reduced fat soured cream
4 tablespoon(s), level
Instructions
1
Mist a large pan with the cooking spray and put over a medium heat. Add the onions and peppers for 3-4 minutes until starting to soften. You may have to add a splash of water to stop the mixture catching.
2
Add the garlic and mushrooms and cook for another 3-4 minutes until golden. Stir in the chipotle paste and cook for a further minute.
3
Add the vinegar and tomatoes, then fill up one of the tins with water and add this to the pan with the sugar, tomato puree, cumin, paprika, cayenne and quinoa. Season to taste.
4
Put the chicken in the pan and push it under the sauce until submerged. Cover and simmer for 20 minutes, or until the chicken and quinoa are cooked through
5
Once the chicken is cooked, remove the stew from the heat and transfer the chicken to a board. Using two forks, shred the meat and return to the pan with the coriander and lime juice.
6
Ladle the stew into bowls and serve with the soured cream.
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