Chicken, Chorizo & Artichoke Baked Rice

This is a very tasty 1 pot meal (have you noticed I like 1 pot things yet?) which is so much nicer than it's constituent parts or the effort put in!

I had it for dinner last night and have some for lunch at work today in my aladdin thermos style bento box  - you can get them at Firebox or Lakeland (though they only have pink). A real lifesaver when it's difficult to get lunch out or you don't have a microwave/fridge at work - keeps food hot or cold til lunch!

Serves 4
1 x 300g (ish) jar of Artichoke Hearts in Olive Oil

4-6 Chicken Breast Fillets

1 Large Onion, chopped

2 Garlic Cloves, chopped

100g (ish) Chorizo, sliced - watch out when you are shopping, some of these contain gluten &/or dairy)

350g Basmati Rice

Pinch of Thyme

150 ml Dry White Wine

600ml Chicken Stock

Parsley to serve (optional)

Preheat oven to 180c

1. 
   
   Drain the artichoke hearts and reserve the oil - put a couple of tbsp in a flameproof casserole dish or frying pan (and transfer to a casserole dish later).
2. 
   
   Season the chicken breasts - you can keep them whole or cut them into chunks as I have here - and fry them until they are lightly browned. Set aside.
3. 
   
   Add a little more oil to the dish/pan and saute the onion and garlic until softened but not coloured (2-3 mins). Add the chorizo, thyme, and rice and cook, stirring,  for a couple of minutes. Add the wine and stir.
4. 
   
   Transferring to the casserole if you're not already in it, mix in the stock, artichokes and chicken pieces or put the whole breasts on top, pushing them in a bit. Cover and bake for 30-40 mins until the stock is absorbed and the chicken & rice are cooked. Scatter with the parsley (if using) and serve.