One-Pot Chicken Fajita

• olive oil↗2 tsp tsp
• cooking chorizo↗200g g

  coarsely sliced

• boneless skinless chicken thighs↗6

  coarsely sliced

• red onion↗2

  coarsely sliced

• roma pepper2

  coarsely sliced

• fajita seasoning1½ tbsp tbsp
• canned pinto beans↗400g g

  drained and rinsed

• new potatoes↗350g g

  cut in half, or quarters if large

• chicken broth↗300ml ml

  made with 1 broth cube

• corn on the cob↗3

  cut in half or quarters

• sour cream↗100g g

  for serving

• handful of parsley

  chopped, for serving (optional)

Step-by-step instructions

1. 1

   Heat the oil in a large, lidded, heavy pot over medium heat and sauté the chorizo for 4 minutes to release its oil and brown slightly. Transfer it to a plate with a slotted spoon and set aside. Sauté the chicken for 5‑6 minutes until browned but not fully cooked. You may need to do this in batches. Transfer with a slotted spoon and set aside together with the chorizo.

2. 2

   Add the onion and pepper to the pot and cook, stirring often, for 6‑8 minutes until they soften and brown slightly. Using a wooden spoon, scrape up the caramelised bits from the bottom and stir. Add the fajita seasoning and cook for 30 seconds, then return the chorizo and chicken to the pot.

3. 3

   Season with salt and freshly ground black pepper, mixing well. Add the pinto beans and potatoes, stir to coat, then pour in the broth, adding water if it does not cover the chicken and vegetables. Bring to a boil, reduce heat and cover. Simmer on low heat for 10 minutes. Stir, then place the corn cobs on top.

4. 4

   Replace the lid and cook for another 15 minutes. Serve in large bowls, each garnished with a spoonful of sour cream and a handful of chopped parsley, if desired.