MEXICAN CHICKEN AND QUINOA CASSEROLE

 

MEXICAN CHICKEN AND QUINOA CASSEROLE

 

Serves 4

5 Syns for the whole amount, based on using 10 level tsp. Discovery Chipotle Paste

1 onion, finely chopped
2 red peppers, deseeded and cut into chunks
10 level tsp. Discovery Chipotle Paste - 5 Syns (alter up or down, depending on taste)
400g can chopped tomatoes
4 skinless chicken breasts
140g quinoa, thoroughly rinsed under running water before using
2 chicken stock cubes
400g can pinto beans, drained and rinsed
Small bunch of coriander leaves, finely chopped, but leaving a few leaves as garnish
Juice of 1 lemon

Spray a non-stick, deep frying pan well with Frylight and cook the onion and peppers until softened. (I usually start mine off in the microwave with a splash of water, to speed the process).
When softened, stir in the chipotle paste, stir round for a minute and then add the tomatoes.
Add the chicken breasts to the pan.
Add up to a tomato can full of water, to cover the chicken and bring to a gentle simmer. Turn the chicken occasionally and cook for about 20 minutes or until the chicken is cooked through.
Bring a large pan of water to the boil, with the stock cubes in it.
Add the rinsed quinoa and cook for approx. 15 minutes, or until tender, adding in the drained beans for the final minute of cooking.
Drain well and stir in the chopped coriander and lime juice. Season and cover to keep warm.
Lift the cooked chicken onto a chopping board or plate and shred each breast, using two forks.
Stir back into the tomato sauce, adding seasoning and maybe a little sweetener, if required.
Serve with the quinoa, scattering the stew with the reserved coriander leaves just before serving.

Lovely served with a dollop of FF yoghurt on the side.

This is also good with a few freshly, chopped tomatoes added and, for even more flavour, 3 crushed garlic cloves and maybe some fresh chillies added to the onion and peppers.