Rice with Chicken, Artichokes and Oloroso

While Paella, traditionally from Valencia, is undoubtedly Spain´s most famous rice dish; there are many other regional variations all over the country which are just as authentic. In fact, serving a huge pan of slow-cooked “arroz”, with lots of seasonal produce thrown in (and usually no set recipe!) is probably the most typical meal there is for large family reunions or friends´ get-togethers in Andalucia. This dish, Arroz con pollo y alcachofas, uses the wonderfully-rich Oloroso wine from Montilla Moriles as the perfect sidekick for the artichokes and deliciously-sweet, caramelized onion base.

Ingredients

Serves: 5.

2 x large onions (approx. 700g)

6 x large cloves of garlic

200ml of Oloroso wine

1 x jar of artichokes (330g drained weight) chopped in half

Juice of 1 small lemon

400g chicken breast cubed

300g SOS rice (Spanish Calasparra)

800ml of chicken stock

½ teaspoon of nutmeg

75ml of Etico extra virgin olive oil

Handful of parsley, stems finely chopped

2 handfuls of spinach leaves, finely chopped

Look beyond paella and you´ll find lots of great rice dishes in Spain!

Step 1:

Slice your onions finely into half moons. Pop them into a frying pan with olive oil on a low heat. Cook for as long as possible, until they´re golden and sweet. Ideally cover the pan with a lid whilst cooking. Keep checking and stirring.

Step 2:

After 1½ hours, the onions should be golden and caramelized. Add 6 cloves of crushed garlic. Add a little more olive oil, if the pan is drying out and keep on a low heat.

Step 3:

After 20 more minutes, tip the onions and garlic onto a plate. Put the heat on maximum flame, add a splash more olive oil and brown the chicken breast. After a minute add lemon juice, let it bubble and reduce. Stir in rice, onions, garlic and pour in the Oloroso.

Step 4:

Turn down flame and add half the chicken stock. Let it bubble away gently. Add nutmeg and pepper and just a tiny bit of salt, as the stock can be salty. Put timer on for 15 minutes. After 5 minutes, add halfed artichokes, add more stock and stir. Keep the flame on low so slightly bubbling. If drying out add more stock. After 15 minutes the rice should be cooked. Keep tasting and checking.

Step 5:

When the rice is cooked, add a good handful of parsley and then the chopped spinach. Turn off your flame and cover the pan. Let the rice rest for 5 minutes. For decoration you can hold some artichokes back and fry in pan with oil to brown.

The wide range of fortified wines of Jerez, and its sister sherry D.O. region Montilla Moriles (Cordoba), not only make a wonderful pre or post-dinner drink; they also provide delightfully rich, complex flavours and aromas to enhance any dish you´re creating in the kitchen. From the nutty, aged Oloroso or the crisp, young Fino; to the syruppy-sweet Pedro Ximenez dessert wine; you´ll soon see there is a lot more to sherry than “Grandma´s Bristol Cream”!

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