Mexican chicken stew with quinoa beans

Ingredients

• 1 tbsp olive oil
• 1 onion, sliced
• 2 red peppers, deseeded and chopped into largish chunks
• 3 tbsp chipotle paste
• 2 x 400g cans chopped tomatoes
• 4 skinless chicken breasts
• 140g quinoa
• 2 chicken stock cubes
• 1 x 400g can pinto beans, drained
• small bunch coriander, most chopped, a few leaves left whole
• juice 1 lime
• 1 tbsp sugar
• natural yogurt, to serve

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