Fajita Chicken One-Pot by Good Food

Ingredients

• 6 Boneless, skinless chicken thighs, roughly chopped
• 200g Cooking chorizo, roughly chopped
• 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
• 400g can Pinto beans, drained and rinsed
• 1½ tbsp Fajita seasoning
• 300ml Chicken stock (made with 1 stock cube)
• 2 tsp Olive oil
• to taste Salt
• to taste Freshly ground black pepper
• 100g Soured cream, to serve
• Handful Fresh parsley, chopped, to serve (optional)
• as needed Water

Instructions

1. Heat the olive oil in a large, heavy-based saucepan or Dutch oven with a lid over medium heat. Add the chopped chorizo and fry for 4 minutes, stirring occasionally, until it releases its delicious oils and starts to brown. Use a slotted spoon to transfer the browned chorizo to a plate, leaving the rendered fat in the pan.
2. Add the chopped chicken thighs to the same pan and fry for 5-6 minutes, stirring as needed, until they are browned on the outside but not fully cooked through. If necessary, cook the chicken in batches to avoid overcrowding the pan, ensuring a good sear. Remove the browned chicken with the slotted spoon and set it aside with the chorizo.
3. Introduce the chopped red onions and Romano peppers to the pan. Cook for 6-8 minutes over medium heat, stirring frequently with a wooden spoon, until they have softened and begun to lightly brown. Make sure to scrape up any browned bits stuck to the bottom of the pan and incorporate them into the vegetables, as this adds flavor.
4. Stir in the fajita seasoning and cook for an additional 30 seconds until fragrant, ensuring the seasoning is well distributed. Return the reserved chorizo and chicken to the pan, mingling it with the seasoned vegetables.
5. Season the mixture generously with salt and freshly ground black pepper, then give everything a thorough stir to combine. Add the drained and rinsed pinto beans and the halved or quartered new potatoes to the pot, stirring well to coat them in the flavorful pan juices.
6. Pour in the chicken stock. If the liquid doesn't quite cover the chicken and vegetables, add a little extra water until everything is just submerged. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pan with a lid, and simmer gently for 10 minutes.
7. After 10 minutes, stir the contents of the pot to ensure even cooking. Arrange the corn on the cobs directly on top of the chicken and vegetable mixture.
8. Replace the lid and continue to cook for a further 15 minutes, or until the potatoes and corn are tender, and the chicken is cooked through with no pink remaining. Serve the fajita chicken one-pot hot in large bowls, each topped with a dollop of soured cream and a scattering of fresh chopped parsley, if desired.