chicken thighs

We've taken a pack of six skinless and boneless chicken thighs and created three inspiring meals 

-  SAMUEL GOLDSMITH, CHETNA MAKAN & AILSA BURT

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 oil

200g cooking chorizo, roughly chopped

6 boneless and skinless chicken thighs, roughly chopped

2 red onions, roughly chopped

2 romano peppers, roughly chopped

1½ tbsp fajita seasoning

400g can pinto beans, drained and rinsed

350g new potatoes, halved, or quartered if large

300ml chicken stock, made with 1 stock cube

3 corn on the cobs, halved or quartered

100g soured cream, to serve handful of parsley, chopped, to serve (optional)

1 Heat the oil in a large, lidded, heavy-based saucepan over a medium heat and fry the chorizo for 4 mins to release the oils and brown it a little. Remove to a plate using a slotted spoon and set aside. Fry the chicken for 5-6 mins until browned but not cooked all the way through. You may need to do this in batches. Remove with the slotted spoon and set aside with the chorizo.

2 Add the onions and peppers to the pan and cook, stirring often for 6-8 mins until softened and starting to lightly brown. Use a wooden spoon to scrape up any caramelised bits on the bottom and mix them in. Stir in the fajita seasoning and cook for 30 seconds before returning the chorizo and chicken to the pan.