Chipotle chicken with quinoa and pinto beans
Full of protein, fibre, magnesium, iron and more… It’s AWESOME. It’s easy and a bit spicy.
Ohh and if you’re wondering what quinoa is I’d say you need to try it. It’s South American pseudo-grain. In terms of taste, if you like couscous there’s a big chance you’ll quinoa so just give it a go and let me know what you think!
Cooking time: around 45 minutes – 1 hour
– 1 tbsp olive oil
– 1/2 onion
– 1 pepper (red, yellow or orange)
– 2 chicken breasts, sliced
– 2 tbsp Tabasco chipotle pepper sauce
– 250g canned chopped tomatoes
– 70 grams quinoa
– 100 grams pinto beans
– 1/2 chicken stock cube
– 1/2 lime
– dried coriander or oregano, to season
– sour cream, to serve
1. If you bought canned pinto beans you can skip this step. I had dried pinto beans which you should ideally soak overnight. Since I forgot to do that I boiled the beans for 10 minutes and then simmered them until everything else was cooked (for about 45 minutes). The water will get dark so make sure you rinse them with cold water at the end.
2. While the beans are simmering, chop the onion and peppers and fry them in a large pan until softened. Add the Tabasco chipotle sauce and stir for a minute. Then add the chopped tomatoes and half cup of water. Bring to boil and add the chicken. Gently simmer for 20-25 minutes , stirring occasionally, until the chicken is cooked through and the stew had thickened.
3. In the meantime, in a small sauce boil 200ml of water with the chicken stock cube. Add the quinoa and make sure it’s covered by water. Boil for 15 minutes until the water evaporates. The quinoa should become fluffy but not too hard. So try it to make sure it’s not too hard and if it is, add just a bit more water and boil for another 2 minutes. Add the beans (canned or previously simmered) to the quinoa and cook for another minute. Season with lime juice and coriander and cover to keep warm.
4. Serve chipotle chicken with quinoa on the side, and spoon of sour cream on top.