Brazilian recipe
Chicken with Paprika, Rice, and Tomatoes
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) rice
1 red onion (finely chopped)
2 cloves garlic (finely chopped)
1 green bell pepper (cut into cubes)
1 cup (tea) cherry tomatoes (cut in half)
2 tablespoons tomato paste
1/2 teaspoon cumin
1 teaspoon sweet paprika
1/2 teaspoon smoked paprika
1 bay leaf
1/2 cup (tea) red wine
1 1/2 cups (tea) boiling water
Olive oil
Salt to taste
Freshly ground black pepper to taste
1/4 cup (tea) 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) rice
1 red onion (finely chopped)
2 cloves garlic (finely chopped)
1 green bell pepper (cut into cubes)
1 cup (tea) cherry tomatoes (cut in half)
2 tablespoons tomato paste
1/2 teaspoon cumin
1 teaspoon sweet paprika
1/2 teaspoon smoked paprika
1 bay leaf
1/2 cup (tea) red wine
1 1/2 cups (tea) boiling water
Olive oil
Salt to taste
Freshly ground black pepper to taste
1/4 cup (tea) 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
Find fresh produce and poultry at local farmers' markets or grocery stores. Dry goods like rice, spices, and nuts are available in the pantry aisles of most supermarkets.
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 for 3 minutes
- Flip the pieces to brown the other side
- Transfer 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 paprikas, 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 for the water level to reach the level of the rice
- Distribute the tomatoes and green bell pepper over the rice without stirring
- Cover partially
- Cook over low heat for another 6 minutes until the liquid is absorbed
- 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 blend until well processed
- Serve the rice with the sauce drizzled over the top
Notes
This is a great alternative for those seeking 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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