Brazilian recipe
Brazilian Chicken Rice with Paprika and Tomato
A classic, no-fuss one-pot meal that pairs succulent chicken with the smoky depth of paprika and fresh tomatoes for a truly comforting dinner.
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Ingredients
400g chicken breast fillets (cut into 2cm cubes)
1 cup white rice
1 green bell pepper (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 ground black pepper to taste
1/4 cup fresh parsley leaves
2 tablespoons toasted almonds
1/2 cup crusty bread, torn into 2cm pieces
1/2 cup extra virgin olive oil (for the topping)
1 cup white rice
1 green bell pepper (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 ground black pepper to taste
1/4 cup fresh parsley leaves
2 tablespoons toasted almonds
1/2 cup crusty bread, torn into 2cm pieces
1/2 cup extra virgin olive oil (for the topping)
Where to find ingredients
Chicken, fresh vegetables like red onion, green bell pepper, and cherry tomatoes can be found in the produce and meat sections of any local supermarket. Rice, garlic, bay leaves, and spices like cumin and paprika are pantry staples available in the dry goods aisle. For the topping, look for toasted almonds in the baking or snack aisle and use any crusty loaf or baguette from your local bakery or bread aisle. If you have trouble finding authentic Brazilian spices, any well-stocked spice aisle will carry sweet and smoked paprika, which are perfect for this dish.
Preparation method
- Season the chicken cubes with a pinch of salt
- Warm a medium pot over medium heat with a splash of olive oil
- Brown half the chicken pieces, making sure not to crowd the pan, for about 3 minutes
- Flip the pieces to ensure they are golden on both sides
- Transfer the browned chicken to a side bowl
- Repeat the process with the remaining chicken and set aside
- Add a bit more oil to the same pot
- Sauté the red onion with a pinch of salt for 3 minutes until soft
- Stir in the minced garlic and the tomato paste
- Cook for about 1 minute until fragrant
- Lower the heat slightly, add a drizzle more oil, and stir in the rice to coat
- Season with both paprikas, the cumin, salt, and pepper
- Add the bay leaf to the pot
- Mix well for 1 minute
- Pour in the red wine and scrape the bottom of the pan to deglaze
- Pour in the boiling water and return the chicken to the pot
- Cook with the lid slightly ajar over medium heat for 12 minutes
- Wait until the water level drops to meet the level of the rice
- Scatter the tomatoes and green bell pepper over the top without stirring
- Cover the pot partially
- Simmer on low for another 6 minutes until the liquid is fully absorbed
- Turn off the heat
- Let the pot sit covered for 5 minutes before serving
- Blitz the parsley, toasted almonds, bread pieces, and olive oil in a food processor to make a chunky relish
- Season the mixture with salt and pulse until just combined
- Serve the warm rice topped with a spoonful of the fresh almond relish
Observations
This recipe is a weeknight winner when you need something hearty without the cleanup. The secret is to sear the chicken in batches to get that perfect golden crust, which builds a deep flavor base for the veggies to soften into. The final flourish of a fresh herb and almond relish adds a bright, crunchy contrast that ties the whole dish together.
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