1tbsp coconut oil
2 onions finely chopped
5 cloves of garlic finely chopped
2 tsp chili powder
1 tbsp grounded cumin
1 tbsp dried oregano
1 red chili pepper finely chopped
1 tbsp smoked paprika
1 bottle organic tomato passata 700ml
2 bell peppers cut into small squares (1 green and 1 yellow)
250 black beans (1 can or or soaked 200g overnight and cooked for 1 hour)
150 corn kernels
800g skinless chicken thigh (boiled in chicken broth or chicken stock) 25 min
150g uncooked quinoa
Salt and pepper
Greek yogurt/skyr (optional)
Fresh coriander for garnish
Cook the quinoa in water for 15 min drain and set aside to cool off.
Heat the coconut oil and fry the onions, garlic for a few minuets add chili powder, cumin, oregano and smoked paprika and fry again for 1-2 min.
Add the passata, bell peppers, black beans and corns. Let it simmer for 15 min.
Shred the chicken meat into small pieces.
place the quinoa and chicken into the tomato sauce and cook for 5-10 min.
Seasoning with salt and pepper.
Serve it with a spoon of Greek yogurt/skyr and garnish with fresh coriander.
Serves 4 – 6