This one-pot wonder gives loads of flavour for minimum effort and is guaranteed to wake up your taste buds. If you don’t have a suitable casserole dish, use a large frying pan, then transfer the contents to a roasting tin and cover loosely with foil.
Serves 4
1 x 300g (11oz) jar artichoke hearts in olive oil
25g (1oz) butter
4–6 boneless chicken breasts, skin on
1 large onion, finely chopped
2 garlic cloves, crushed
100g (4oz) chorizo sausage, sliced
350g (12oz) long grain rice
150ml (¼ pint) dry white wine
600ml (1 pint) chicken stock
leaves from ½ x 20g (¾oz) packet fresh flat-leaf parsley, roughly chopped
salt and freshly ground black pepper
Step one Preheat the oven to 180°C/350°F/gas 4. Drain the oil from the jar of artichokes and add 1 tablespoon to a flameproof casserole dish. Add half the butter, then place on the hob to heat. Season the chicken breasts, add to the dish, skin-side down, and cook for 2–3 minutes until lightly browned. Turn over and cook for another minute or so. Transfer to a plate and set aside.
Step two Add another tablespoon of the artichoke oil to the dish with the remaining butter, then tip in the onion and garlic. Sauté for 2–3 minutes until softened but not coloured. Add the chorizo and rice and cook for another 2 minutes, stirring until the chorizo has begun to release its oil and all the rice grains are well coated.
Step three Pour the wine into the pan, stirring to combine, then add the stock and fold in the artichokes. Arrange the chicken on top, pushing the breasts down into the rice. Cover and bake for 35–40 minutes until all the liquid has been absorbed and the chicken and rice are cooked through and tender. Scatter over the parsley and serve.