Spicy chicken and pepper stew with herb quinoa
- Preparation and cooking time
- Total time
- Easy
- serves 4
Ingredients
- 1 onion, diced
- olive oil spray
- 1 red chilli, diced and seeded
- 400g tin chopped tomatoes
- 400g tin pinto beans, drained and rinsed
- 1 tsp hot smoked paprika
- 200g quinoa
- 2 green pepper, cut into cubes
- 2 skinless chicken breasts, cubed
- a small bunch parsley, roughly chopped
- a small bunch coriander, roughly chopped
- chopped to make 2 tbsp dill
- chopped to make 2 tbsp mint
- 1 lime, ½ juiced and ½ cut into wedges
Method
- STEP 1
Fry the onion in a spray of olive oil for 3 minutes then add the chilli. Cook for 1 minute, then add the tomatoes, 200ml water, beans, paprika and season. Simmer for 10 minutes. Boil the quinoa in salted water for 10-15 minutes, then drain.
- STEP 2
Add the green pepper and chicken to the stew and cook for 10 minutes. Mix the quinoa with most of the herbs and a squeeze of lime juice. Scatter with the rest of the herbs and serve with lime wedges.
