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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
