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Baked rice with chicken and artichokes

Rice50 minutes3 people400 calories
1/52/53/54/55/5 (4 votes)
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By Mayra Fernandez Joglar

baked-rice-with-chicken-and-artichokes-thermorecetas

Nothing like a meal prepared in an oven to warm the home. And with this cold snow, a baked rice, very complete, made with chicken and artichokes.

I like autumn vegetables and, above all, winter vegetables because within their roughness they have delicate flavors. Cabbage, broccoli, cauliflower, pumpkin or artichokes keep all the nutrients to cope with the activities of daily living.

The really curious thing about Artichoke is that It's a flower. If we let it bloom, it would open, giving way to a very beautiful green and purple specimen. Once opened, you can no longer eat because it becomes very hard. That is why in the market you have to buy those that are well closed.

Artichokes contain sterols, which is a substance with the ability to limit the absorption of cholesterol in the intestine. So if we have it a little high we will have to ally ourselves with artichokes that are now at their best.

Baked rice with chicken and artichokes

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Baked rice with chicken and artichokes is a very complete recipe that combines the best of the cereal with the protein of the meat and the benefits of the artichoke.

  • Mayra Fernandez Joglar
  • Recipe type: Rice dishes
  • Calories: 400
  • Rations: 3
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 150 g of Bomba rice
  • 2 artichokes
  • 150 g of chopped chicken
  • 100 g onion
  • 2 medium tomatoes
  • 400 g hot chicken or vegetable broth
  • 1 garlic clove
  • 1/2 head of garlic
  • 50 g of cooked chickpeas
  • 20 g olive oil
  • 1 teaspoon of small level of paprika from La Vera
  • A few threads of saffron
  • Lemon juice
  • Salt and pepper

Preparation

  1. Peel the onion and the garlic clove. Chop it during 5 seconds at speed 5. Lower the pieces onto the blades and add the oil. Brown for 10 minutes, 100º, speed 1.

  2. Then add the chicken pieces and cook them for 10 minutes, 100º, speed 1, left turn.

  3. Preheat the oven to 200º.

  4. While removing the outer leaves of the artichokes, cut the tough tips and quarter them. Remove the central hay and sprinkle them with a few drops of lemon juice so that they do not turn black.

  5. Wash, dry and grate the tomatoes.

  6. After the time, add the artichokes, grated tomatoes and paprika. Season and season 5 minutes, 100º, speed 1, left turn.

  7. Then add the rice and fry it for 1 minute, 100º, speed 1, turn left.

  8. Pour in the hot broth and the saffron threads, add salt if necessary and pour the contents into a saucepan or container suitable for the oven. Trying that the chicken and artichokes are distributed throughout the container.

  9. Place the half head of garlic in the center and distribute the cooked chickpeas so that they are well distributed.

  10. Lower the oven temperature to 170º and bake for 15-20 minutes, until the rice has absorbed the broth. Park the oven and let it rest for 5 minutes in the oven. Serve immediately.

Equivalences with TM21

Thermomix equivalences

More information - Cauliflower and pumpkin soup


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  1.   Anonymous said
    ago 10 years
    Reply to User
  2.   Sonia said
    ago 9 years

    It looks good ... but is it only for three people? What happens if I double the ingredients ... we are a large family. With other recipes I have it clear but with the rice it gives me something that a mazacote remains ...

    Reply to Sonia
    1.    Mayra Fernandez Joglar said
      ago 9 years

      Hello Sonia:

      With double the amount I would follow these times:

      Poach the onion, 10 minutes, 100º, speed 1.
      For the chicken: 13 minutes, 100º, speed 1, turn to the left.
      Artichokes, tomatoes and paprika: 8 minutes, 100º, speed 1, turn to the left.
      Sauté rice: 3 minutes, 100º, speed 1, turn to the left.
      Put it in the large casserole (it has to be very warm, so leave it in the oven while it preheats). Distribute the artichokes and the chicken, carefully pour in the hot broth so as not to cut the cooking of the rice. Put the head of garlic and chickpeas and in the oven. I think that with the same time you will have the rice ready but watch out because not all ovens are the same and neither are the casseroles.

      You will tell us!

      Reply to Mayra Fernández Joglar
  3.   Elena Valls said
    ago 8 years

    Could you change the chicken for tuna? and with what times? is that I am a vegetarian.
    Many thanks. I love your recipes and I recommend your page to everyone

    Reply to elena valls
    1.    Mayra Fernandez Joglar said
      ago 8 years

      Hello Elena:

      You don't tell me if the tuna you want to put is fresh or canned.
      In any case, tell you that I have only tried it with chicken so I don't know the final result with tuna. I would do it with fresh tuna. I would cut it into cubes of similar size and omit point 2. That is, I would put them in the glass along with the artichokes. Keep in mind that if the tuna is cooked too much it will be dry. The rest all the same.

      I hope it fits you well !!

      Greetings.

      Reply to Mayra Fernández Joglar
      1.    Elena Valls said
        ago 8 years

        thanks a lot. I'll tell you how it looks.
        thanks for putting so many recipes for non-carnivores.

        Reply to elena valls