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 BrothMasters 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
- Heat the oil in a large frying pan, add onions and peppers, sauté for a few minutes until softened.
- Stir in the chipotle paste, heat for a minute, followed by the tomatoes and tomato paste.
- 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.
- Bring a large saucepan of BrothMasters Bone Broth and water to a boil.
- Add the quinoa and turn down to low simmer. Cook for 18 minutes until tender, adding the beans for the final minute.
- Stir in the cilantro and lime juice, then check for seasoning before covering to keep warm.
- Lift the chicken out onto a board and shred each breast using two forks.
- 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.