Mexican Chicken and Pepper Stew with Herby Quinoa
I love a good stew and almost everywhere in the world has their version of it. Mexico has some of the best and this simple recipe uses their classic flavours of garlic, paprika, chilli and lime with their classic ingredients of green peppers, chicken and pinto beans.
I actually used dried pinto beans in this recipe as that's all I had. If you're doing the same, you will need to boil them for 10 minutes then simmer for around an hour before draining. When it comes to serving, I recommend a dollop of sour cream and a good sprinkling of grated cheese.
Mexican Chicken and Pepper Stew with Herby Quinoa
Serves 4
oil
1 onion, diced
2 green peppers, diced
2 garlic cloves, crushed
2 large chicken breasts, cubed
1 x 400g tin chopped or plum tomatoes
1 x 400g tin pinto beans, drained and rinsed
1 tsp hot smoked paprika
1 tsp chilli flakes
200g quinoa
600ml vegetable or chicken stock
fresh mint chopped to make 2 tbsp
fresh basil chopped to make 2 tbsp
1 lime, juice only
sea salt and fresly ground black pepper
Put a large casserole or saucepan over a medium-low heat. Add a little oil then fry the onion in a big pinch of salt for 8 minutes until soft. Add the green peppers and garlic and turn up the heat to high. Cook for a couple of minutes then add the chicken and cook until coloured on all sides.
Add the tomatoes then half fill the tin with water and add to the pot. Next add the beans, paprika, chilli and plenty of salt and pepper. Bring to the boil then low to a simmer cook for 15 minutes.
Meanwhile, boil the quinoa in a pan with the stock for 15 minutes, then drain. Mix the quinoa with the chopped herbs, half of the lime juice and some seasoning. Squeeze the other half of the lime into the stew and then serve.
I actually used dried pinto beans in this recipe as that's all I had. If you're doing the same, you will need to boil them for 10 minutes then simmer for around an hour before draining. When it comes to serving, I recommend a dollop of sour cream and a good sprinkling of grated cheese.
Mexican Chicken and Pepper Stew with Herby Quinoa
Serves 4
oil
1 onion, diced
2 green peppers, diced
2 garlic cloves, crushed
2 large chicken breasts, cubed
1 x 400g tin chopped or plum tomatoes
1 x 400g tin pinto beans, drained and rinsed
1 tsp hot smoked paprika
1 tsp chilli flakes
200g quinoa
600ml vegetable or chicken stock
fresh mint chopped to make 2 tbsp
fresh basil chopped to make 2 tbsp
1 lime, juice only
sea salt and fresly ground black pepper
Put a large casserole or saucepan over a medium-low heat. Add a little oil then fry the onion in a big pinch of salt for 8 minutes until soft. Add the green peppers and garlic and turn up the heat to high. Cook for a couple of minutes then add the chicken and cook until coloured on all sides.
Add the tomatoes then half fill the tin with water and add to the pot. Next add the beans, paprika, chilli and plenty of salt and pepper. Bring to the boil then low to a simmer cook for 15 minutes.
Meanwhile, boil the quinoa in a pan with the stock for 15 minutes, then drain. Mix the quinoa with the chopped herbs, half of the lime juice and some seasoning. Squeeze the other half of the lime into the stew and then serve.
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