Name: Chicken with Quinoa and Beans
Prep time: 50 min
Yield: 4
Cuisine: Internacional
Ingredients: 1 tablespoon olive oil; 1 onion, sliced; 2 red bell peppers, seedless, cut into large pieces; 3 tablespoons chipotle chile, made paste (sauce); 2 cans tomato, chopped; 4 boneless chicken breast, and skinless; 140 grams quinoa; 2 cubes chicken bullion; 400 grams pinto bean, cooked; 1 bunch fresh cilantro; 1 lime; 1 tablespoon sugar; plain yogurt

Preparation

50 mins

Medium

Heat the oil in a deep skillet and fry the onion and peppers for a few minutes until softened. Pour in the chipotle paste and stir for a minute, followed by the tomatoes. Add a can of tomatoes and enough water to cover the chicken. Add the chicken breasts and simmer, turning the chicken occasionally, for 20 minutes or until the chicken is cooked through. In a large pot, bring water to a boil with the bouillon cubes. Add the quinoa and cook for 15 minutes or until tender, adding the pinto beans in the last minute. Drain well and add the chopped cilantro and lime juice, season before covering to keep warm.