Chicken Chorizo & Artichoke skillet


  1. In a sauté pan add olive oil and heat, add diced chicken, peppers and onion to the pan and cook all together.
  2. In a separate pan add garlic, chicken stock, wine and diced tomatoes, Bring to a boil and reduce cooking the wine down.
  3. Add chorizo to the chicken pan and toss until hot add that pan to the sauce pot and toss, add saffron to the pan and toss again.
  4. Place rice in bowl and add ingredients to the bowl. Place the artichoke around the sides of the bowl.
  5. Sprinkle cilantro over bowl and serve.


  • 3 oz artichoke(s), quartered
  • 3 oz chicken stock
  • 4 oz chorizo
  • 1/2 oz Pace® Chunky Salsa Mild, chopped
  • 1/2 oz Peak Fresh Produce® Cilantro, chopped
  • 2 oz Peak Fresh Produce® Onion(s), diced
  • 3 oz Peak Fresh Produce® Pepper(s), Red, diced
  • 3 oz Peak Fresh Produce® Tomato(es), diced
  • 1 pinch pepper, black
  • 5 oz rice, Spanish
  • 2 oz Roma® Oil, Olive
  • 1/4 tsp saffron
  • 1 pinch salt
  • 4 oz West Creek® Chicken, Diced
  • 1 oz wine, white