Chipotle Chicken with Quinoa and Beans

Chipotle Chicken with Quinoa and Beans

Fresh, zesty and hearty. The flavors in this dish will have you craving more. We love using leftovers for tacos or to top a salad.


  • 1-2 tbsp olive oil
  • 1 large onion, sliced
  • 2 red peppers, deseeded and chopped into large-ish chunks
  • 2-3 tbsp chipotle paste
  • 2 14 oz. cans fire roasted chopped tomatoes
  • 2 tbsp tomato paste
  • 4 skinless chicken breasts pounded - use a pot if you don’t have a mallet
  • 2 cups quinoa
  • 1 cup Broth Masters Bone Broth
  • ¾ cup water
  • 1 14 oz. can pinto beans, drained
  • small bunch cilantro, most chopped, a few leaves left whole
  • 1 lime juiced
  • 1 tbsp sugar
  • natural yogurt, to serve 


  1. Heat the oil in a large frying pan, add onions and peppers, sauté for a few minutes until softened.
  2. Stir in the chipotle paste, heat for a minute, followed by the tomatoes and tomato paste.
  3. Add the chicken breasts and up to a tomato can-full of water to cover the chicken. Bring to a simmer and gently simmer, turning the chicken occasionally, for 20 mins until the chicken is cooked through.
  4. Bring a large saucepan of Broth Masters Bone Broth and water to a boil.
  5. Add the quinoa and turn down to low simmer. Cook for 18 minutes until tender, adding the beans for the final minute.
  6. Stir in the cilantro and lime juice, then check for seasoning before covering to keep warm.
  7. Lift the chicken out onto a board and shred each breast using two forks.
  8. Stir back into the tomato sauce with the sugar and season. Serve with the quinoa, scattering the stew with some coriander leaves and a dollop of yogurt.