Instructions

1. Preheat the oven to 180°C (350°F/gas mark 4).
2. 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.
3. 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.
4. 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.
5. 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.