Name: Quick chilli chicken with adobo and quinoa
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon oil; 2 large green chillies, seeds removed, finely chopped; 1 red onion, finely chopped; 2 clove garlic, crushed; 1 1/2 teaspoon chipotle pepper in adobo sauce (or ½ tsp chilli powder and ¼ tsp smoked paprika); 1 teaspoon cumin; 1/4 teaspoon salt; 1/3 cup tomato paste; 1/3 cup water, mix with tomato paste; 2 cooked chicken breasts, shredded; 1 1/2 cup chicken stock; 1 cup quinoa; 2 cup water; 1/3 cup fresh coriander, chopped; 400 gram can of beans (kidney, cannellini, pinto or black beans), rinsed and drained; 1 lime, juice of; sour cream, to serve; avocado, to serve; tortilla, warmed

Quick chilli chicken with adobo and quinoa

Mexican food can be fast as well as zinging with flavour. Sophie Gray rustles up this delicious, versatile dish for lunch or dinner

Ingredients

1 tablespoon oil

2 large green chillies, seeds removed, finely chopped

1 red onion, finely chopped

2 clove garlic, crushed

1 1/2 teaspoon chipotle pepper in adobo sauce (or ½ tsp chilli powder and ¼ tsp smoked paprika)

1 teaspoon cumin

1/4 teaspoon salt

1/3 cup tomato paste

1/3 cup water, mix with tomato paste

2 cooked chicken breasts, shredded

1 1/2 cup chicken stock

1 cup quinoa

2 cup water

1/3 cup fresh coriander, chopped

400 gram can of beans (kidney, cannellini, pinto or black beans), rinsed and drained

1 lime, juice of

sour cream, to serve

avocado, to serve

tortilla, warmed

Method

1.Heat the oil in a large frying pan and add the green chillies, onion, garlic and chipotle pepper. Stir in the cumin, salt and tomato paste mixture and cook gently for 2 minutes.

2.Mix in the chicken and 1 cup of chicken stock and heat, stirring frequently; add more stock if needed. This is a good time to taste the sauce and add more chilli if you wish.

3.While the sauce is simmering, prepare the quinoa. Place quinoa in a sieve and pick over the grains, removing any that are gritty or discoloured. Rinse under running water, then place in a pan with the 2 cups water. Bring to the boil, reduce heat and simmer uncovered until liquid is absorbed. Fluff with a fork.

4.Stir quinoa into sauce, add coriander, beans and lime juice, mix well and simmer until piping hot. Serve with a sprinkle of fresh coriander and a good dollop of sour cream, sliced avocado and warmed tortillas for scooping.

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Ingredients

Method

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