Mexican chicken stew

mexican chicken stew

Add some spice to your week by serving up this delicious Mexican stew. Great served with couscous, rice or quinoa. Add some black beans to your rice for that extra Mexican flavour.

Approx total cost: £8.33 or £2.08 per portion*
Serves: 4
Total time: 45 mins


  • 1 tablespoon olive oil
  • 1 onion (peeled and diced
  • 2 red pepper (de-seeded and diced)
  • 1-2 teaspoons tabasco sauce
  • 2 cans chopped tomatoes
  • 4 chicken fillets
  • 140g quinoa
  • 1 chicken stock cube
  • 1 can pinto beans
  • 1 teaspoon coriander leaves (fresh if you prefer)
  • 1 tablespoon lime juice
  • 100mls natural yoghurt


  • Heat oil in a pan and fry the onions and peppers until soft.
  • Add the tabasco sauce, chicken and the tinned tomatoes. If needed, add enough water to cover the chicken.
  • Bring to boil, turn down the heat, and simmer for 20 minutes until the chicken is cooked.
  • To cook the quinoa bring a saucepan of water with the stock cube to the boil. Add the quinoa and cook for 15 minutes.
  • Add the beans for the last minute.
  • Drain excess water and stir in the lime juice and coriander.
  • Season to your taste amd serve with yoghurt.

*(prices correct at time of publication – supermarket offers and prices may vary)