Brazilian recipe
Chicken, Paprika, and Tomato Rice
A classic and practical recipe, this chicken and rice dish combines juicy poultry with the smoky touch of paprika and fresh tomatoes, resulting in a complete and comforting meal.
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Ingredients
400 g chicken breast fillets (cut into 2 cm cubes)
1 cup (tea) white 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) fresh 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) white 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) fresh 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
Most ingredients can be found in the produce, pantry, and spice aisles of any local supermarket. Specialty items like smoked paprika and raw almonds are generally available in the spice or bulk-bin sections of grocery stores.
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
- Turn the pieces to brown the other side
- Transfer the chicken 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 the tomato paste
- Sauté for 1 minute
- Reduce the heat and add more olive oil and the rice
- Season with the sweet paprika, smoked paprika, 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 slightly ajar over medium heat for about 12 minutes
- Wait until the water level reaches the surface of the rice
- Distribute the tomatoes and green bell pepper over the rice without mixing
- Partially cover with the lid
- Cook over low heat for another 6 minutes until the liquid has evaporated
- 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
Notes
This is a great alternative for those looking for 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 gently. The final sauce adds an extra layer of texture and freshness to the dish.
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