Baked Chicken and Chorizo Rice with Artichokes

Baked Chicken and Chorizo Rice with Artichokes

This is the 5th in my series of recipes from my latest book, A Nation’s Favourite Healthy Food. These dishes are full of flavour, easy to make and also healthy.

This one-pot wonder gives maximum flavour with minimum effort and is guaranteed to wake up your taste buds. I like to serve it with sautéed spinach to make sure I’m getting plenty of greens.

A  CLASSY CHICKEN... This light and delicious chicken dish is a perfect and tasty healthy option

A CLASSY CHICKEN… This light and delicious chicken dish is a perfect and tasty healthy option


If you don’t have a suitable casserole dish, just use a large sauté pan, then transfer to a roasting tin and cover loosely with foil. Make sure you buy the raw chorizo for this dish, which will impart lots of flavour into the rice as it cooks.


1 x 300g (11oz) jar of artichoke hearts preserved in olive oil

4 chicken breast fillets, skin on

100g (4oz) raw chorizo sausage, peeled and diced

1 large onion,

finely chopped 2 garlic cloves, crushed

350g (12oz) long-grain rice

150ml (1⁄4 pint) dry white wine

600ml (1 pint) chicken stock

200g (7oz) baby spinach leaves

2 tbsp roughly chopped fresh

flat-leaf parsley

sea salt and freshly ground black pepper



Preheat the oven to 180°C (350°F/gas mark 4).

Drain the oil from the jar of artichokes. Add 1 tablespoon of this oil to a casserole dish with a lid, then place on the hob over a medium to high heat. Season the chicken breasts and add them to the dish, skin side down. Cook for 2–3 minutes, until lightly browned. Turn over and cook for another minute or so, until sealed. Transfer to a plate and set aside.

Add another tablespoon of the drained artichoke oil to the dish, then tip in the chorizo, onion and garlic. Sauté for 2–3 minutes, until the onion has softened but not coloured. Add the 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.

Pour the wine into the casserole dish, 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 30–35 minutes, until all the liquid has been absorbed and the chicken and rice are cooked through and tender.

Remove the chicken breasts and stir in the spinach until it has just wilted. Return the chicken breasts to the dish, then scatter over the parsley and place directly on the table to serve.

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