Brazilian recipe
Chicken with Rice, Paprika, and Tomatoes
A classic and practical recipe, this chicken and rice dish combines succulent poultry with the smoky touch of paprika and fresh tomatoes, resulting in a complete and comforting meal.
0.0 / 5 by 0 Reviews
Ingredients
400 g chicken breast fillets (cut into 2 cm cubes)
1 cup (tea) rice
1 green bell pepper (cut into cubes)
1 red onion (finely chopped)
2 garlic cloves (finely chopped)
1/2 cup (tea) red wine
1 1/2 cups (tea) boiling water
2 tablespoons tomato paste
1/2 teaspoon cumin
1 teaspoon sweet paprika
1/2 teaspoon smoked paprika
1 bay leaf
1 cup (tea) cherry tomatoes (halved)
Olive oil (as needed)
Salt to taste
Freshly ground black pepper to taste
1/4 cup (tea) parsley leaves
2 tablespoons toasted almonds
1/2 cup (tea) toasted bread (cut into 2 cm pieces)
1/2 cup (tea) olive oil (for the sauce)
1 cup (tea) rice
1 green bell pepper (cut into cubes)
1 red onion (finely chopped)
2 garlic cloves (finely chopped)
1/2 cup (tea) red wine
1 1/2 cups (tea) boiling water
2 tablespoons tomato paste
1/2 teaspoon cumin
1 teaspoon sweet paprika
1/2 teaspoon smoked paprika
1 bay leaf
1 cup (tea) cherry tomatoes (halved)
Olive oil (as needed)
Salt to taste
Freshly ground black pepper to taste
1/4 cup (tea) parsley leaves
2 tablespoons toasted almonds
1/2 cup (tea) toasted bread (cut into 2 cm pieces)
1/2 cup (tea) olive oil (for the sauce)
Where to find ingredients
You can find fresh produce, meat, and pantry staples such as rice, spices, and nuts at your local grocery store or farmers market. Ensure the bread used for the sauce is a crusty variety for the best texture.
Preparation method
- Season the chicken cubes with salt
- Heat a medium pot over medium heat with a little olive oil
- Brown half of the chicken cubes without overcrowding the pan for 3 minutes
- Flip the pieces to brown the other side
- Transfer to a bowl
- Repeat the process with the remaining chicken and set aside
- Add more olive oil to the same pot
- Sauté the onion with a pinch of salt for 3 minutes
- Add the garlic and tomato paste
- Sauté for 1 minute
- Reduce heat and add more olive oil and the rice
- Season with the paprikas, cumin, salt, and pepper
- Add the bay leaf
- Stir for 1 minute
- Pour in the wine and mix well
- Add the boiling water and return the chicken to the pot
- Cook with the lid partially open over medium heat for about 12 minutes
- Wait until the water reaches the level of the rice
- Distribute the tomatoes and bell pepper over the rice without mixing
- Cover partially
- Cook over low heat for another 6 minutes until the liquid is absorbed
- Turn off the heat
- Keep the pot covered for 5 minutes before serving
- Place the parsley, almonds, toasted bread, and olive oil in a food processor to make the sauce
- Season with salt and pulse until well blended
- Serve the rice topped with the sauce
Observations
This is a great alternative for those seeking a quick meal without sacrificing flavor. The secret lies in searing the meat in stages to achieve an ideal golden crust, allowing the vegetables to cook delicately. The finishing sauce adds an extra layer of texture and freshness to the dish.
Ratings and comments