Mexican Chicken Stew with Quinoa & Pinto Beans

Heat the oil in a large pan and gently cook the onion and peppers until softened.
Stir through the chipotle paste and cook for 1 minute.
Add the chopped tomatoes and enough water to just cover the chicken.
Add the chicken breasts and simmer gently for 20 minutes until cooked through.
Meanwhile, bring a saucepan of water to the boil with the stock cubes. Add the quinoa and cook for 15 minutes until tender.
Stir the pinto beans into the quinoa for the final minute of cooking, then drain.
Mix through the coriander and lime juice and keep warm.
Remove the chicken from the stew, shred using two forks and stir back into the sauce with the sugar.
Serve the chicken stew over the quinoa and bean mixture with a spoonful of natural yoghurt.