Fajita Chicken One-Pot Recipe

Introduction

This one-pot fajita chicken recipe combines smoky chorizo, tender chicken thighs, and colorful vegetables in a rich, spiced sauce. It’s a hearty and flavorful meal that’s easy to prepare and perfect for a satisfying weeknight dinner.

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 cob, halved or quartered
• 100g soured cream, to serve
• Handful of parsley, chopped, to serve (optional)

Instructions

1. Step 1: Heat the olive oil in a large, lidded, heavy-based saucepan over medium heat. Add the chopped chorizo and fry for 4 minutes until it releases its oils and browns slightly. Remove with a slotted spoon and set aside.
2. Step 2: Add the chopped chicken thighs to the pan in batches if necessary. Fry for 5-6 minutes until browned but not fully cooked. Remove and set aside with the chorizo.
3. Step 3: Add the red onions and Romano peppers to the same pan. Cook, stirring often, for 6-8 minutes until softened and starting to brown. Use a wooden spoon to scrape up any caramelized bits from the pan bottom and mix them in.
4. Step 4: Stir in the fajita seasoning and cook for 30 seconds. Return the chorizo and chicken to the pan and season with salt and freshly ground black pepper. Stir well to combine.
5. Step 5: Add the pinto beans and potatoes, stirring to coat everything evenly. Pour in the chicken stock, adding water if needed to cover the ingredients. Bring to a gentle simmer, reduce heat slightly, and cover with the lid. Simmer for 10 minutes.
6. Step 6: Stir the mixture, then place the corn on the cob pieces on top. Replace the lid and cook for another 15 minutes until the chicken is cooked through and the potatoes are tender.
7. Step 7: Serve the fajita chicken in large bowls, topped with a spoonful of soured cream and a scattering of chopped parsley if desired.

Tips & Variations

• Use sweet or smoky paprika in addition to fajita seasoning for a deeper flavor.
• Swap pinto beans for black beans or kidney beans if preferred.
• Add a diced jalapeño with the onions for a bit of heat.
• For a gluten-free option, ensure your fajita seasoning and stock cube are gluten-free.
• Leftover fajita chicken is great wrapped in tortillas with extra soured cream and salsa.

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, adding a splash of water or stock if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of chicken thighs?

Yes, chicken breasts can be used, but they may cook faster and can dry out more easily. Keep an eye on cooking times and adjust accordingly to keep the meat tender.

Can I prepare this recipe in advance?

Absolutely. This dish can be prepared a day ahead. Store it in the refrigerator and reheat thoroughly before serving. The flavors often develop more fully after resting overnight.

Fajita Chicken One-Pot Recipe

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★★★★★

5 from 57 reviews

• Author: Sophie
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

This hearty one-pot Fajita Chicken dish combines tender chicken thighs, smoky chorizo, and vibrant vegetables simmered together with classic fajita seasoning and pinto beans. It’s an effortless meal that brings the flavors of a fajita in a comforting, easy-to-make stew, perfect for a flavorful weeknight dinner.

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Ingredients

Scale 1x2x3x

Proteins

• 200g cooking chorizo, roughly chopped
• 6 boneless and skinless chicken thighs, roughly chopped
• 400g can pinto beans, drained and rinsed

Vegetables & Aromatics

• 2 red onions, roughly chopped
• 2 Romano peppers, roughly chopped
• 350g new potatoes, halved or quartered if large
• 3 corn on the cobs, halved or quartered
• handful of parsley, chopped (optional, for serving)

Liquids & Seasonings

• 2 tsp olive oil
• 1½ tbsp fajita seasoning
• 300ml chicken stock, made with 1 stock cube
• Salt and freshly ground black pepper, to taste

To Serve

• 100g soured cream

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Instructions

1. Fry the chorizo: Heat 2 tsp of olive oil in a large, heavy-based saucepan over medium heat. Add the chopped chorizo and fry for 4 minutes to release its oils and lightly brown it. Use a slotted spoon to remove the chorizo and set it aside on a plate.
2. Brown the chicken: In the same pan, fry the chopped chicken thighs for 5-6 minutes until browned but not fully cooked through. Do this in batches if necessary to avoid overcrowding. Remove with a slotted spoon and set aside with the chorizo.
3. Cook the vegetables: Add the chopped red onions and Romano peppers to the pan. Cook, stirring often, for 6-8 minutes until softened and beginning to brown. Use a wooden spoon to scrape up and mix in any caramelised bits from the bottom of the pan.
4. Add fajita seasoning and combine: Stir in 1½ tbsp fajita seasoning and cook for 30 seconds. Return the browned chorizo and chicken to the pan, mixing everything together thoroughly. Season with salt and freshly ground black pepper to taste.
5. Add beans, potatoes, and liquids: Add the drained pinto beans and halved potatoes to the pan, stirring to coat well with the seasoning and juices. Pour in 300ml of prepared chicken stock, topping up with water if needed to just cover the ingredients.
6. Simmer and add corn: Bring the mixture to a gentle simmer, then reduce the heat and cover with a lid. Let it simmer gently for 10 minutes. Stir the ingredients, then place the corn on the cobs on top of the stew. Replace the lid and cook for an additional 15 minutes until the potatoes are tender and the chicken is cooked through.
7. Serve: Spoon the fajita chicken mixture into large bowls. Top each serving with a spoonful of soured cream and a scattering of chopped parsley if desired. Serve immediately while hot.

Notes

• You can substitute Romano peppers with any sweet bell peppers available.
• If you prefer less spice, reduce the amount of fajita seasoning.
• For a dairy-free option, omit the soured cream or replace with a dairy-free alternative.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• This dish can be adapted by adding other vegetables such as zucchini or mushrooms.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican-inspired

Keywords: fajita chicken, one pot meal, chorizo chicken, chicken thighs, easy dinner, Mexican-inspired recipe, stovetop chicken stew, pinto beans, fajita seasoning