Photo of Chicken & chipotle stew with lime couscous by WW

Chicken & chipotle stew with lime couscous

Points® value
Total Time
45 min
10 min
35 min
Chipotle paste adds a lovely smoky flavour to this delicious chicken stew


Calorie controlled cooking spray

4 spray(s)


2 large, finely sliced

Peppers, all types

4 medium, 2 red, 2 orange, deseeded and sliced


4 clove(s), crushed


450 g, sliced

Santa Maria Chipotle Paste

2 serving(s)

Tinned Tomatoes

2 can(s), large

Granulated sugar

2 teaspoon(s)

Tomato Purèe

2 tablespoon(s), level


½ teaspoon(s), level

Cayenne Pepper

½ teaspoon(s), level

Chicken breast, skinless, raw

4 medium

Soured Cream

4 tablespoon(s), level

Couscous, dry

160 g

Chicken stock cube(s)

½ cube(s), 200ml stock

Ground Cumin

½ teaspoon(s), level

Coriander, fresh

15 g, chopped

Lime Juice, Fresh

40 ml


  1. Mist a large pan with cooking spray and put over a medium heat. Add the onions and peppers and cook 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 3–4 minutes until golden. Stir in the chipotle paste and cook for a further minute.
  3. Add the tomatoes, then fill the can with water and add this to the pan with the sugar, tomato purée, paprika and cayenne. Season.
  4. Put the chicken in the pan and push under the sauce until submerged. Cover and simmer for 20 minutes, or until the chicken is cooked through.
  5. Meanwhile, put the couscous in a bowl and pour over the hot stock and cumin. Cover and set aside for 5 minutes. Fluff up the grains with a fork, then stir in half the coriander and all the lime juice.
  6. Once the chicken is cooked, remove the stew from the heat and transfer the chicken to a board. Using two forks, shred the chicken and return to the pan. Put back on the hob and simmer for 5 minutes, then add the remaining coriander.
  7. Ladle the stew into bowls and serve with the couscous and soured cream.