Description
This flavorful Fajita Chicken One-Pot recipe combines succulent chorizo and tender chicken thighs with vibrant red onions, Romano peppers, pinto beans, and potatoes, all simmered together in a rich chicken stock infused with fajita seasoning. Finished with sweet corn on the cob and served with cooling soured cream and fresh parsley, this hearty and comforting dish is perfect for an easy, all-in-one meal.
Ingredients
Scale
Meat and Protein
- 200g cooking chorizo, roughly chopped
- 6 boneless and skinless chicken thighs, roughly chopped
Vegetables and Beans
- 2 red onions, roughly chopped
- 2 Romano peppers, roughly chopped
- 400g can pinto beans, drained and rinsed
- 350g new potatoes, halved or quartered if large
- 3 corn on the cobs, halved or quartered
Seasonings and Oils
- 2 tsp olive oil
- 1½ tbsp fajita seasoning
- Salt and freshly ground black pepper, to taste
Liquids
- 300ml chicken stock, made with 1 stock cube
To Serve
- 100g soured cream
- Handful of parsley, chopped (optional)
Instructions
- Brown the Chorizo: Heat olive oil in a large, lidded, heavy-based saucepan over medium heat. Fry the chopped chorizo for 4 minutes until it releases its oils and browns slightly. Remove the chorizo with a slotted spoon and set aside on a plate.
- Cook the Chicken: In the same pan, fry the chicken thighs in batches for 5–6 minutes until browned but not fully cooked through. Remove the chicken with a slotted spoon and set aside with the chorizo.
- Cook the Vegetables: Add the chopped red onions and Romano peppers to the pan. Cook, stirring often, for 6–8 minutes until they soften and begin to brown lightly. Scrape up any caramelised bits from the pan bottom with a wooden spoon and mix them into the vegetables.
- Add Seasoning and Return Meat: Stir in the fajita seasoning and cook for 30 seconds. Then, return the browned chorizo and chicken to the pan and mix well. Season the mixture with salt and freshly ground black pepper.
- Add Beans, Potatoes, and Stock: Tip in the drained pinto beans and potatoes, stirring to coat them well. Pour in the chicken stock, topping up with water if necessary to cover the chicken and vegetables.
- Simmer: Bring the mixture to a simmer, reduce the heat slightly, and cover the pan with a lid. Let it simmer gently for 10 minutes.
- Add Corn and Continue Cooking: Stir the mixture, then place the corn on the cob pieces on top. Replace the lid and cook for an additional 15 minutes until the potatoes are tender and the chicken is fully cooked.
- Serve: Spoon the fajita chicken stew into large bowls. Top each serving with a dollop of soured cream and sprinkle with chopped parsley if desired.
Notes
- You can swap Romano peppers for bell peppers or any sweet pepper variety.
- Use skinless chicken breasts if preferred, but thighs offer more juiciness and flavor.
- Adjust fajita seasoning amount to taste or substitute with your favorite taco or chili spice blend.
- Cover the pan tightly during simmering to ensure even cooking and moisture retention.
- Soured cream can be substituted with Greek yogurt for a tangy, healthier option.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
Keywords: fajita chicken, one-pot meal, chorizo recipe, chicken thighs, easy dinner, Mexican-inspired, pinto beans, stovetop chicken, comfort food
