I needed a break from all the Thanksgiving foods we’ve been eating over the past week so I decided to break out one of my all-time favorite comfort food dinners. It’s by a chef in the UK – Ainsley Harriott – and he has created some of Trevor and my favorite recipes over the years!
Tonights is special – we’ve made this dish for my parents, Trevor’s parents, for the girls and us over the years. It has memories attached to it. It’s one of those dishes that’s comfortable to make. Like the ones you know by heart and you can remember the smells.
It’s easy to make since it’s all in one pot and I even serve it out of the pot so it’s one less thing to clean up afterwards. From the warm onions, to the chorizo flavored rice and even the moist chicken, this one-pot wonder of a dish is an absolute star in our eyes. Thanks for the recipe, Ainsley!
Ainsley Harriott’s Chicken, Artichoke and Chorizo Bake
Ingredients
- 1 11-oz jar artichoke hearts in olive oil
- 1 oz butter
- 4–6 chicken breasts
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 1 4-oz chorizo sausage, sliced
- 8-oz long-grain rice
- 150 ml (5 fl oz) dry white wine
- 600 ml (1 pint) chicken stock
- The leaves from 1⁄2 x 20-g (3⁄4-oz) packet flat-leaf parsley, roughly chopped
- Salt and freshly ground black pepper
Directions
- Pre-heat the oven to 350 degrees.
- 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 until sealed. Transfer to a plate and set aside.
- 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 colored.
- 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.
- 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. Enjoy!
Season Generously 