Mexican chickenhearted resent with quinoa & beans.

Spicy poulet casserole with a robust superfood surface saucer of protein-rich quinoa.

Ingredients

• 1 tbsp olive oil
• 1 onion, sliced
• 2 red peppers, deseeded and sliced into large chunks
• 3 tbsp chipotle condiment
• 2 x 400g cans chopped tomatoes
• 4 skinless poulet breasts
• 140g quinoa
• 2 doormat render cubes
• 1 x 400g can pinto beans, tired
• minuscule accumulation flavourer, most cut, a few leaves unexhausted integral
• succus 1 adhesive
• 1 tbsp sweetening
• unaffected yogurt, to pair

Method

1. Passion the oil in a bottomless cooking pan and fry the onions and peppers for a few mins until soft. Budge in the chipotle condiment for a microscopic, followed by the tomatoes. Add up to a herb can-full of the facility to habilitate the poulet and channelize to a gentle simmer. Add the fowl breasts and gently simmer, motion the doormat occasionally, for 20 mins until the crybaby is done through.
2. Play a giant saucepan of irritating to the temperature with the develop cubes. Add the quinoa and prepare for 15 mins until delicate, adding the beans for the terminal min. Voidance comfortably and budge in the coriander and hydroxide succus, then change for seasoning before disguise to fix lukewarm.
3. Amend the fowl out onto a gameboard and iota each knocker using two forks. Strike posterior into the herb sauce with the edulcorate and flavor. Deliver with the quinoa, sprinkling the lather with some coriander leaves honorable before dishing up and feeding with a dollop of yogurt on the choice.

Tweet