Brazilian recipe
Brazilian Chicken with Paprika and Tomato Rice
A classic, no-fuss one-pot meal that brings together juicy chicken, the smoky warmth of paprika, and fresh tomatoes for a satisfying family dinner.
0.0 / 5 by 0 Reviews
Ingredients
400 g chicken breast fillets (cut into 2 cm cubes)
1 cup white rice
1 green bell pepper (diced)
1 red onion (finely chopped)
2 garlic cloves (finely minced)
1/2 cup red wine
1 1/2 cups boiling water
2 tablespoons tomato paste
1/2 teaspoon cumin powder
1 teaspoon sweet paprika
1/2 teaspoon smoked paprika
1 bay leaf
1 cup cherry tomatoes (halved)
Olive oil (as needed)
Salt to taste
Freshly cracked black pepper to taste
1/4 cup fresh parsley leaves
2 tablespoons toasted almonds
1/2 cup crusty bread, cubed into 2 cm pieces
1/2 cup olive oil (for the sauce)
1 cup white rice
1 green bell pepper (diced)
1 red onion (finely chopped)
2 garlic cloves (finely minced)
1/2 cup red wine
1 1/2 cups boiling water
2 tablespoons tomato paste
1/2 teaspoon cumin powder
1 teaspoon sweet paprika
1/2 teaspoon smoked paprika
1 bay leaf
1 cup cherry tomatoes (halved)
Olive oil (as needed)
Salt to taste
Freshly cracked black pepper to taste
1/4 cup fresh parsley leaves
2 tablespoons toasted almonds
1/2 cup crusty bread, cubed into 2 cm pieces
1/2 cup olive oil (for the sauce)
Where to find ingredients
Most ingredients for this Brazilian dish are widely available at local supermarkets across Fiji, such as Shop N Save or NewWorld. Look for 'sweet paprika' and 'smoked paprika' in the spice aisle; if you can only find one, smoked adds the best flavour for this recipe. Fresh herbs like parsley are standard in the produce section. For the 'crusty bread', a simple baguette or any firm loaf from the bakery section works perfectly. If you have trouble finding almonds, crushed roasted peanuts can work as a local substitute, though almonds provide the authentic texture for this classic sauce.
Preparation method
- Season the chicken cubes with salt
- Warm a medium-sized pot over medium heat with a splash of olive oil
- Sear half of the chicken cubes in a single layer for 3 minutes without overcrowding the pan
- Flip the pieces to brown the other side
- Transfer the chicken to a side bowl
- Repeat the process with the remaining chicken and set aside
- Add another drizzle of olive oil to the same pot
- Sauté the onion with a pinch of salt for 3 minutes
- Stir in the garlic and tomato paste
- Cook for 1 minute until fragrant
- Reduce the heat and add a bit more oil along with the rice
- Season with the sweet and smoked paprika, cumin, salt, and pepper
- Toss in the bay leaf
- Stir for 1 minute to lightly coat the rice
- Pour in the wine and stir well to scrape up any tasty bits from the bottom
- Pour in the boiling water and return the chicken to the pot
- Cover with the lid slightly ajar and cook over medium heat for about 12 minutes
- Wait until the liquid level reaches the surface of the rice
- Scatter the cherry tomatoes and green bell pepper over the top without mixing them in
- Partially cover the pot again
- Simmer over low heat for another 6 minutes until the liquid has been absorbed
- Turn off the heat
- Keep the pot covered for 5 minutes before serving
- Pulse the parsley, almonds, toasted bread, and olive oil in a food processor to create the sauce
- Season the sauce with salt and pulse until coarsely ground
- Serve the rice with the almond sauce drizzled over the top
Observations
This recipe is a brilliant weeknight go-to when you need something hearty but quick. The trick is to sear the chicken in batches until perfectly golden, building layers of flavour before letting the rice and veggies simmer away. The finishing sauce adds a lovely crunchy texture and bright freshness that lifts the whole dish.
Ratings and comments