1 tbsp olive oil
1 onion, sliced
2 red capsicums, deseeded and chopped into large chunks
3 tbsp chipotle paste (or gluten-free alternative)
2 x 400 g cans chopped tomatoes
4 skinless chicken breasts
140 g long grain rice
400 g can pinto beans, drained
1 small bunch coriander, mostly chopped, a few leaves left whole
juice 1 lime
1 tbsp sugar
natural yoghurt, to serve
- Heat the oil in a deep frying pan and fry the onion and capsicums for a few mins until softened. Stir in the chipotle paste for 1 min, followed by the tomatoes. Add the chicken breasts, with up to a tomato can-full of water to cover them, then gently simmer, turning occasionally, for 20 mins until the chicken is cooked through.
- Meanwhile, bring a large saucepan of water to the boil. Add the rice and cook for 12-15 mins until tender, or following pack instructions, adding the beans for the final min. Drain well and stir in the coriander 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, then season. Serve with the rice, scattering the stew with some coriander leaves just before dishing up and eating with a dollop of yoghurt sprinkled with black pepper on the side.