Fajita Chicken One Pot Wonder

Charmaine Lu -
  • 2 tsp olive oil
  • 200g chopped chorizo
  • 6 chicken thigh fillets, chopped
  • 2 chopped red onions
  • 2 small red peppers, chopped
  • 1.5 tbsp fajita seasoning or similar
  • 400g tin of pinto beans, drained
  • 350g new potatoes, halved
  • 300ml chicken stock
  • Soured cream and parsley, to serve
  • Fry the chorizo in the oil for 3 mins, then remove to a plate and set aside. Fry the chicken pieces for 5 mins to brown all over, then set aside with the chorizo. Add the peppers and onions to the pan and cook for 6 mins to soften, then stir in the fajita seasoning and cook for 1 minute more. Return the chorizo and chicken to the pan and season.
  • Mix in the pinto beans and potatoes, stir well to coat, then add the stock and bring to a simmer. Pop the lid on the pan and cook on low for 25 mins, then serve in bowls with soured cream and parsley. Delicious!
45 mins
4 serving