Mexican chicken stew with quinoa beans
Ingredients
- 1 tbsp olive oil
- 1 onion, sliced
- 2 red peppers, deseeded and chopped into largish chunks
- 3 tbsp chipotle paste
- 2 x 400g cans chopped tomatoes
- 4 skinless chicken breasts
- 140g quinoa
- 2 chicken stock cubes
- 1 x 400g can pinto beans, drained
- small bunch coriander, most chopped, a few leaves left whole
- juice 1 lime
- 1 tbsp sugar
- natural yogurt, to serve
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