One-Pot Chicken Fajita Stew with Chorizo & Corn

Name: One-Pot Chicken Fajita Stew with Chorizo & Corn
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 6 pieces boneless and skinless chicken thighs; 200 g cooking chorizo roughly chopped; 2 pieces red onions roughly chopped; 2 pieces Romano peppers roughly chopped; 350 g new potatoes halved, or quartered if large; 400 g can pinto beans drained and rinsed; 3 pieces corn on the cobs halved or quartered; 300 ml chicken stock made with 1 stock cube; 100 g soured cream to serve; 2 tsp olive oil; 1 1/2 tbsp fajita seasoning; 1 handful handful of parsley chopped, to serve

A vibrant and hearty one-pot meal that brings the bold, smoky flavors of chicken fajitas into a comforting stew. Packed with tender chicken thighs, spicy chorizo, and sweet corn, it's a perfect fuss-free dinner for busy weeknights.

Servings6 Portions

Prep Time15 Mins

Cook Time45 Mins

Difficulty

Easy

Ingredients

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

Step-by-Step Instructions

Heat the olive oil in a large, heavy-based saucepan with a tight-fitting lid over medium heat. Add the chopped chorizo and fry for about 4 minutes until it releases its red oils and starts to brown. Use a slotted spoon to remove the chorizo to a plate, leaving the oil in the pan.

In the same pan, sear the chicken thigh pieces for 5–6 minutes until golden brown on all sides (they don't need to be cooked through yet). Work in batches if necessary to avoid crowding the pan. Remove the chicken and set aside with the chorizo.

Add the onions and Romano peppers to the pan. Cook for 6–8 minutes, stirring frequently, until the vegetables soften and begin to caramelize. Use your spoon to scrape up any flavorful browned bits from the bottom of the pan. Stir in the fajita seasoning and cook for 30 seconds until fragrant.

Return the chicken and chorizo to the pan. Add the pinto beans and new potatoes, stirring well to coat everything in the spices. Pour in the chicken stock; if the liquid doesn't quite cover the ingredients, top it up with a little water. Season with salt and black pepper.