Brazilian recipe
Brazilian Chicken and Rice with Smoked Paprika (Arroz com Frango)
A hearty one-pot staple for a fuss-free dinner. This comforting Brazilian-style dish marries tender chicken with the warmth of smoked paprika and a zesty, fresh almond-parsley sauce.
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Ingredients
400 g chicken breast fillets, chopped into 2 cm cubes
1 cup long-grain rice
1 green bell pepper, chopped into cubes
1 red onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup red wine
1 1/2 cups boiling water
2 tbsp tomato purée
1/2 tsp ground cumin
1 tsp sweet paprika
1/2 tsp smoked paprika
1 bay leaf
1 cup cherry tomatoes, halved
Extra virgin olive oil
Salt to taste
Freshly cracked black pepper to taste
1/4 cup fresh flat-leaf parsley
2 tbsp toasted almonds
1/2 cup toasted bread, in 2 cm cubes
1/2 cup extra virgin olive oil (for the sauce)
1 cup long-grain rice
1 green bell pepper, chopped into cubes
1 red onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup red wine
1 1/2 cups boiling water
2 tbsp tomato purée
1/2 tsp ground cumin
1 tsp sweet paprika
1/2 tsp smoked paprika
1 bay leaf
1 cup cherry tomatoes, halved
Extra virgin olive oil
Salt to taste
Freshly cracked black pepper to taste
1/4 cup fresh flat-leaf parsley
2 tbsp toasted almonds
1/2 cup toasted bread, in 2 cm cubes
1/2 cup extra virgin olive oil (for the sauce)
Where to find ingredients
You can source fresh chicken, vegetables, and rice at local hubs like Makola Market or Agbogbloshie Market for the freshest produce. For the pantry staples like sweet and smoked paprika, check the spice sections in major supermarkets like Shoprite or Palace Mall. Good quality olive oil and wine are easily sourced from local liquor shops or upscale grocery aisles. Fresh parsley is abundant at neighborhood markets; simply choose the brightest bunches.
Preparation method
- Season your chicken cubes well with salt
- Heat a medium-sized pot over medium heat with a splash of olive oil
- Sear half of the chicken pieces, making sure not to overcrowd the pot, for about 3 minutes
- Flip the pieces to ensure they are golden brown on the other side
- Remove the chicken and set aside in a bowl
- Repeat the process for the second batch of chicken and set aside
- Add a bit more olive oil to the same pot
- Sauté the red onion with a pinch of salt for 3 minutes until soft
- Add the garlic and tomato purée
- Sauté everything for about 1 minute
- Lower the heat, add a little more oil, and stir in the rice
- Season with the sweet and smoked paprika, cumin, salt, and pepper
- Drop in the bay leaf
- Stir well for 1 minute to coat the rice in the spices
- Pour in the red wine and give it a good stir
- Add the boiling water and return the seared chicken back to the pot
- Cook with the lid slightly ajar over medium heat for about 12 minutes
- Keep an eye on the water until it reaches the same level as the rice
- Scatter the cherry tomatoes and green bell pepper over the top without stirring
- Cover the pot partially
- Lower the heat and cook for another 6 minutes until the rice has absorbed all the liquid
- Turn off the heat entirely
- Leave the pot covered and let it steam for 5 minutes before serving
- While waiting, place the parsley, toasted almonds, toasted bread, and olive oil into a food processor
- Season with a pinch of salt and pulse until you have a coarse, rustic sauce
- Serve the rice with a generous spoonful of the sauce over the top
Observations
Perfect for when you want a proper, flavourful meal without spending all evening in the kitchen. The trick here is to sear the chicken in batches—it locks in that golden flavour—before letting the aromatics and rice soak up all the goodness. We finish it off with a vibrant homemade sauce for that extra bit of texture and freshness.
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