Brazilian recipe
Brazilian Chicken and Rice with Paprika and Tomato
A classic, no-fuss weeknight meal, this Brazilian-style chicken and rice packs a punch with smoked paprika, fresh tomatoes, and a bright, nutty finishing sauce.
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Ingredients
400 g chicken breast fillets, cut into 2 cm cubes
1 cup white long-grain rice
1 green capsicum, diced
1 red onion, finely chopped
2 cloves garlic, finely minced
1/2 cup red wine
1 1/2 cups boiling water
2 tablespoons tomato paste
1/2 teaspoon ground cumin
1 teaspoon sweet paprika
1/2 teaspoon smoked paprika
1 bay leaf
1 cup cherry tomatoes, halved
Extra virgin olive oil
Sea salt, to taste
Freshly cracked black pepper, to taste
1/4 cup flat-leaf parsley, packed
2 tablespoons toasted slivered almonds
1/2 cup crusty bread, torn into 2 cm pieces
1/2 cup extra virgin olive oil (for the finishing sauce)
1 cup white long-grain rice
1 green capsicum, diced
1 red onion, finely chopped
2 cloves garlic, finely minced
1/2 cup red wine
1 1/2 cups boiling water
2 tablespoons tomato paste
1/2 teaspoon ground cumin
1 teaspoon sweet paprika
1/2 teaspoon smoked paprika
1 bay leaf
1 cup cherry tomatoes, halved
Extra virgin olive oil
Sea salt, to taste
Freshly cracked black pepper, to taste
1/4 cup flat-leaf parsley, packed
2 tablespoons toasted slivered almonds
1/2 cup crusty bread, torn into 2 cm pieces
1/2 cup extra virgin olive oil (for the finishing sauce)
Where to find ingredients
Most ingredients like chicken breast, red onions, garlic, capsicum, cherry tomatoes, and pantry staples are standard finds at major Australian supermarkets like Woolworths or Coles. For the sweet and smoked paprika, check the spice aisle. Toasted slivered almonds and flat-leaf parsley are readily available in the baking or fresh produce sections. If you cannot find specific Brazilian products, standard Australian supermarket equivalents work perfectly here as this is an easy-to-source home-cooked meal.
Preparation method
- Season the chicken cubes with a pinch of sea salt
- Heat a medium-sized heavy-based pot over medium heat with a splash of olive oil
- Sear half of the chicken cubes in a single layer for about 3 minutes until golden
- Flip the pieces to brown the other side evenly
- Transfer the browned chicken to a clean bowl
- Repeat the process with the remaining chicken and set aside
- Add a little more olive oil to the same pot
- Sauté the red onion with a pinch of salt for about 3 minutes until softened
- Stir in the garlic and tomato paste
- Cook for 1 minute until fragrant
- Reduce the heat, add a little extra olive oil, and tip in the rice
- Season with both paprikas, cumin, salt, and black pepper
- Add the bay leaf to the pot
- Stir for 1 minute to lightly toast the rice
- Pour in the red wine and deglaze the pot, stirring well
- Add the boiling water and return the seared chicken to the pot
- Cover with the lid slightly ajar and cook over medium heat for about 12 minutes
- Wait until the liquid level drops to just reach the surface of the rice
- Scatter the cherry tomatoes and green capsicum over the top without stirring
- Partially cover the pot again
- Cook on low heat for another 6 minutes until all the liquid has evaporated
- Turn off the heat
- Let the pot sit covered for 5 minutes before serving
- Meanwhile, combine the parsley, almonds, bread, and olive oil in a food processor to make the sauce
- Season with salt and pulse until coarsely ground
- Serve the rice hot with a generous spoonful of the sauce drizzled over the top
Observations
This one-pot wonder is perfect for busy weeknights when you want something comforting but flavourful. The trick is to sear the chicken in batches to get that lovely golden colour before letting the aromatics and rice soak up all the juices. A fresh herb and almond sauce is stirred in at the end, adding a vibrant zing and texture that ties the whole dish together.
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