Dinner

Fajita Chicken One-Pot Recipe

ByBen Miller November 19, 2025November 19, 2025

Introduction

This one-pot fajita chicken dish brings together succulent chicken, spicy chorizo, and fresh vegetables in a hearty and flavorful meal. It’s perfect for a comforting weeknight dinner with minimal cleanup.

The image shows a white large pot filled with a thick stew consisting of several yellow corn pieces cut into sections, chunks of light brown chicken, beige potato pieces, and scattered brown beans, all mixed in a reddish-orange broth with visible bits of tomato and chopped green herbs on top. A black spoon rests inside the pot, partially submerged in the stew. The pot is placed on a white marbled textured surface covered with a dark blue cloth. Next to the pot, there is a small white bowl filled with creamy white sauce and a spoon inside it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tsp olive oil
200g cooking chorizo, roughly chopped
6 boneless and skinless chicken thighs, roughly chopped
2 red onions, roughly chopped
2 Romano peppers, roughly chopped
1½ tbsp fajita seasoning
400g can pinto beans, drained and rinsed
350g new potatoes, halved or quartered if large
300ml chicken stock, made with 1 stock cube
3 corn on the cobs, halved or quartered
100g soured cream, to serve
Handful of parsley, chopped, to serve (optional)

Instructions

Step 1: Heat the olive oil in a large, lidded, heavy-based saucepan over medium heat. Fry the chorizo for about 4 minutes to release its oils and brown slightly. Remove using a slotted spoon and set aside.
Step 2: In the same pan, fry the chicken thighs for 5-6 minutes until browned but not fully cooked through. You may need to do this in batches. Remove with the slotted spoon and set aside with the chorizo.
Step 3: Add the chopped onions and Romano peppers to the pan. Cook, stirring often, for 6-8 minutes until softened and lightly browned. Use a wooden spoon to scrape up any caramelised bits from the bottom and mix them in.
Step 4: Stir in the fajita seasoning and cook for 30 seconds before returning the chorizo and chicken to the pan. Season with salt and freshly ground black pepper, and give everything a good stir.
Step 5: Add the drained pinto beans and potatoes, stirring to coat well. Pour in the chicken stock, topping up with water if needed to cover the ingredients.
Step 6: Bring the mixture to a simmer, reduce the heat slightly, and cover with a lid. Let it simmer gently for 10 minutes.
Step 7: Stir the contents and nestle the corn cobs on top. Replace the lid and cook for an additional 15 minutes.
Step 8: Serve hot in large bowls with a spoonful of soured cream and a sprinkle of chopped parsley, if desired.

Tips & Variations

For a milder dish, reduce the fajita seasoning or use a less spicy chorizo.
Swap pinto beans for black beans or kidney beans as preferred.
If fresh Romano peppers are unavailable, substitute with red or yellow bell peppers.
Add a squeeze of lime juice before serving to brighten up the flavors.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The potatoes may absorb more liquid after storing, so add a splash of water or stock when reheating if needed.

How to Serve

A black cooking pot filled with a hearty stew, showing three thick, yellow corn on the cob pieces with visible kernels, scattered chunks of light brown chicken, small light-colored potatoes, and brown beans in a rich orange-red broth. There are bits of red pepper and green herb leaves sprinkled on top for color. A black spoon is immersed in the stew inside the pot. The pot sits on a dark blue cloth, next to a small white bowl filled with white creamy sauce and a spoon inside it, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but thighs will stay juicier and more flavorful during the cooking process.

Is this dish suitable for freezing?

Yes, it freezes well. Allow it to cool completely before transferring to a freezer-safe container. Freeze for up to 2 months and thaw overnight in the fridge before reheating.

Ben Miller