Fajita chicken one-pot
Inspired by a clever Rukmini Iyer traybake, this one-pot makes the most of a classic combination – chicken and chorizo.
Samuel Goldsmith
SERVES 4-6 PREP 15 mins
COOK 45 mins EASY
2 tsp olive oil200g cooking chorizo, roughly chopped6 boneless and skinless chicken thighs, roughly chopped2 red onions, roughly chopped2 romano peppers, roughly chopped1½ tbsp fajita seasoning400g can pinto beans, drained and rinsed350g new potatoes, halved, or quartered if large300ml chicken stock, made with1 stock cube3 corn on the cobs,100g soured cream, to serve handful of parsley, chopped, to serve (optional)
