Brazilian recipe
One-Pot Chicken with Smoked Paprika and Tomato Rice
A classic and practical recipe, this chicken and rice dish combines succulent poultry with the smoky notes of paprika and the freshness of tomatoes for a comforting, complete meal.
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Ingredients
400g chicken breast fillets (cut into 2cm cubes)
200g long grain rice
1 green bell pepper (cut into cubes)
1 red onion (finely diced)
2 cloves of garlic (finely chopped)
120ml red wine
360ml boiling water
2 tablespoons tomato purée
1/2 teaspoon ground cumin
1 teaspoon sweet paprika
1/2 teaspoon smoked paprika
1 bay leaf
150g cherry tomatoes (halved)
Olive oil
Salt to taste
Freshly ground black pepper to taste
15g fresh parsley leaves
2 tablespoons flaked almonds (toasted)
30g toasted sourdough bread (cut into 2cm pieces)
120ml extra virgin olive oil (for the sauce)
200g long grain rice
1 green bell pepper (cut into cubes)
1 red onion (finely diced)
2 cloves of garlic (finely chopped)
120ml red wine
360ml boiling water
2 tablespoons tomato purée
1/2 teaspoon ground cumin
1 teaspoon sweet paprika
1/2 teaspoon smoked paprika
1 bay leaf
150g cherry tomatoes (halved)
Olive oil
Salt to taste
Freshly ground black pepper to taste
15g fresh parsley leaves
2 tablespoons flaked almonds (toasted)
30g toasted sourdough bread (cut into 2cm pieces)
120ml extra virgin olive oil (for the sauce)
Where to find ingredients
Chicken, vegetables, and fresh herbs are available at any major Irish supermarket. Long grain rice and spices can be found in the pantry aisle. Red wine is available at any off-licence or supermarket with an alcohol section. Sourdough or crusty bread for the sauce is widely available in bakery sections.
Preparation method
- Season the chicken cubes with salt
- Heat a medium saucepan over medium heat with a splash of olive oil
- Brown half of the chicken cubes without crowding the pan for 3 minutes
- Turn the pieces to brown the other side
- Transfer the cooked chicken to a bowl
- Repeat the process with the remaining chicken and set aside
- Add a little more olive oil to the same pan
- Sauté the red onion with a pinch of salt for 3 minutes
- Add the garlic and tomato purée
- Sauté for 1 minute
- Reduce the heat and add a little more olive oil followed by the rice
- Season with the sweet paprika, smoked paprika, cumin, salt, and pepper
- Add the bay leaf
- Stir for 1 minute to coat the grains
- Pour in the red wine and stir well
- Add the boiling water and return the chicken to the pan
- Cook with the lid ajar over medium heat for about 12 minutes
- Wait until the water level reaches the surface of the rice
- Arrange the cherry tomatoes and green pepper on top of the rice without stirring
- Cover the pan partially
- Cook over low heat for another 6 minutes until the liquid is absorbed
- Turn off the heat
- Keep the pan covered for 5 minutes before serving
- Place the parsley, toasted almonds, toasted bread, and olive oil in a food processor to make the sauce
- Season with salt and pulse until finely chopped and blended
- Serve the chicken and rice with a generous spoonful of the sauce on top
Observations
This is a perfect option for those seeking a quick yet flavourful meal. The secret is searing the chicken in batches to achieve a golden crust, which allows the vegetables to cook perfectly alongside the rice. The final herb and almond sauce adds an extra layer of texture and brightness to the finished dish.
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