Brazilian recipe
Brazilian Chicken and Rice with Paprika and Tomato
A classic, no-fuss comfort food, this Brazilian-style chicken and rice recipe brings together juicy chicken, smoky paprika, and fresh tomatoes for a wholesome family meal.
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Ingredients
400 g chicken breast fillets (cut into 2 cm cubes)
1 cup rice
1 green bell pepper (cut into cubes)
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 cumin
1 teaspoon sweet paprika
1/2 teaspoon smoked paprika
1 bay leaf
1 cup cherry tomatoes (halved)
Olive oil
Salt to taste
Freshly ground black pepper to taste
1/4 cup fresh parsley leaves
2 tablespoons toasted almonds
1/2 cup toasted bread pieces (cut into 2 cm chunks)
1/2 cup olive oil (for the sauce)
1 cup rice
1 green bell pepper (cut into cubes)
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 cumin
1 teaspoon sweet paprika
1/2 teaspoon smoked paprika
1 bay leaf
1 cup cherry tomatoes (halved)
Olive oil
Salt to taste
Freshly ground black pepper to taste
1/4 cup fresh parsley leaves
2 tablespoons toasted almonds
1/2 cup toasted bread pieces (cut into 2 cm chunks)
1/2 cup olive oil (for the sauce)
Where to find ingredients
Most ingredients for this recipe can be found in any standard supermarket across Belize. For the smoked paprika and high-quality olive oil, look in the international or gourmet baking aisle. Fresh produce like bell peppers, red onions, and cherry tomatoes are easily sourced at local farmers' markets or the fresh produce section of your local grocery store. If you have trouble finding specific varieties, standard red onions and common bell peppers serve as perfect everyday replacements.
Preparation method
- Season the chicken cubes with salt
- Heat a medium-sized pot over medium heat with a splash of olive oil
- Brown half of the chicken cubes in a single layer for 3 minutes
- Flip the pieces to ensure they are golden on the other side
- Transfer the browned chicken to a bowl
- Repeat the process with the remaining chicken and set aside
- Add more olive oil to the same pot
- Sauté the red onion with a pinch of salt for 3 minutes
- Add the minced garlic and tomato paste to the pot
- Sauté everything for 1 minute
- Lower the heat, add a little more olive oil, and stir in the rice
- Season with the sweet and smoked paprika, cumin, salt, and pepper
- Toss in the bay leaf
- Stir for 1 minute until fragrant
- Pour in the red wine and stir well to deglaze the pot
- Add the boiling water and return the seared chicken to the pot
- Cook with the lid slightly ajar over medium heat for about 12 minutes
- Wait until the liquid level reaches the surface of the rice
- Scatter the tomatoes and green bell pepper over the top without stirring
- Partially cover the pot again
- Simmer on low heat for another 6 minutes until the water is absorbed
- Turn off the heat
- Keep the pot covered for 5 minutes before serving to let it steam
- In a food processor, blend the parsley, toasted almonds, toasted bread, and olive oil to make the sauce
- Season the sauce with salt and pulse until well combined and crushed
- Serve the rice topped with a spoonful of the nutty sauce
Observations
This one-pot wonder is perfect for when you need a quick, delicious dinner without the stress. The secret is to sear the chicken pieces in batches until golden, which builds a deep, savory base. The final touch—a vibrant, nutty sauce—adds a beautiful layer of freshness and texture to the dish.
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