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Serves 4-6

  • 2 tbsp olive oil
  • 4 cornfed chicken breasts, skin on bone removed
  • 1 large onion, peeled and sliced
  • 2 garlic cloves, peeled and crushed
  • 100g Spanish chorizo, sliced
  • 50g sundried tomatoes, cut in half
  • 1 yellow pepper, core & seeds removed and diced
  • 350g fong grain rice
  • 1 large pinch of saffron threads, soaked in 2 tbsp of boiling water
  • 150ml dry white wine
  • 500ml chicken stock
  • 100g fresh/frozen peas
  • 8 cherry tomatoes, cut into quarters
  • Sea salt
  • 2 tbsp roughly chopped fresh flat-leaf parsley
  • Zest of ½ lemon


  1. Preheat the oven to 180°C (350°F/Gas Mark 4)
  2. Add 1 tablespoon of rapeseed oil to a large casserole dish with a lid.
  3. Season the chicken, add to the dish, skin side down, and cook for 2-3 minutes until lightly browned. Turnover and cook for another minute or so until sealed. Transfer to a plate and set aside.
  4. Add another tablespoon of oil and tip in the onion and garlic. Sauté for 2-3 minutes until softened but not browned.
  5. Add the chorizo, sundried tomatoes and yellow pepper
  6. Add in the rice and stir well to combine and coat the rice in the juices from the chorizo
  7. Carefully add the soaked saffron and water to the pan and cook for another 2 minutes, stirring regularly until the chorizo has begun to release its oil and all the rice grains are well coated.
  8. Deglaze with the wine, stirring to combine, then add the stock
  9. Add in the pea's & mix through.
  10. Arrange the sealed chicken on top, pushing down into the rice.
  11. Cover with the lid, place in the oven and bake for 25-30 minutes until all the liquid has been absorbed and the chicken and rice are cooked through and tender.
  12. Scatter over the parsley and a sprinkle of sea salt
  13. Place the cherry tomatoes around the top of the dish, finish with a grate of lemon zest and serve directly to the table