Brazilian recipe
Chicken and Rice with Smoked Paprika and Tomato (Arroz com frango, páprica e tomate)
A vibrant, one-pot Brazilian-inspired chicken and rice dish, perfect for a weeknight meal. It combines succulent chicken, smoky paprika, fresh tomatoes, and a zesty almond-herb sauce.
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Ingredients
400 g boneless chicken breast, cut into 2 cm cubes
1 cup long-grain rice
1 green bell pepper, diced into 2 cm cubes
1 red onion, finely chopped
2 cloves garlic, finely minced
1/2 cup red wine
1 1/2 cups boiling water
2 tbsp tomato paste
1/2 tsp ground cumin
1 tsp sweet paprika
1/2 tsp smoked paprika
1 bay leaf
1 cup cherry tomatoes, halved
Olive oil, for cooking
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup fresh coriander leaves
2 tbsp toasted almonds
1/2 cup crusty bread, cut into 2 cm cubes
1/2 cup olive oil, for the sauce
1 cup long-grain rice
1 green bell pepper, diced into 2 cm cubes
1 red onion, finely chopped
2 cloves garlic, finely minced
1/2 cup red wine
1 1/2 cups boiling water
2 tbsp tomato paste
1/2 tsp ground cumin
1 tsp sweet paprika
1/2 tsp smoked paprika
1 bay leaf
1 cup cherry tomatoes, halved
Olive oil, for cooking
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup fresh coriander leaves
2 tbsp toasted almonds
1/2 cup crusty bread, cut into 2 cm cubes
1/2 cup olive oil, for the sauce
Where to find ingredients
Chicken breast is readily available at your local supermarket or butcher shop. Long-grain rice is a kitchen staple. Fresh green bell peppers, red onions, garlic, and cherry tomatoes can be found at any local vegetable market or grocery store. Tomato paste is usually in the sauces and condiments aisle. For the sauce, almonds and fresh coriander are easily found in the dry fruit and fresh produce sections of most supermarkets.
Preparation method
- Season the chicken cubes with salt
- Heat a medium pot over medium heat with a little olive oil
- Sear half the chicken cubes in a single layer for 3 minutes without overcrowding
- Flip the pieces to brown the other side
- Transfer the seared chicken to a bowl
- Repeat with the remaining chicken and set aside
- Add more olive oil to the same pot
- Sauté the chopped red onion with a pinch of salt for 3 minutes
- Stir in the minced garlic and tomato paste
- Sauté for 1 minute
- Reduce the heat, add a bit more olive oil, and stir in the rice
- Season with sweet and smoked paprikas, cumin, salt, and pepper
- Add the bay leaf
- Stir for 1 minute
- Pour in the red wine and stir well
- Add the boiling water and return the chicken to the pot
- Cook with the lid partially covered over medium heat for about 12 minutes
- Wait until the water level is even with the rice
- Distribute the halved cherry tomatoes and diced bell pepper over the rice without mixing
- Partially cover the pot
- Cook on low heat for another 6 minutes until the liquid has evaporated
- Turn off the heat
- Keep the pot covered for 5 minutes before serving
- In a food processor, combine the fresh coriander leaves, toasted almonds, cubed bread, and 1/2 cup of olive oil to make the sauce
- Season with salt and pulse until finely ground
- Serve the rice with the prepared sauce drizzled on top
Observations
This recipe is a fantastic way to whip up a flavourful meal quickly, without compromising on taste. The key is to sear the chicken in stages to achieve a perfect golden crust, allowing the vegetables to cook gently. The finishing sauce adds an extra layer of texture and freshness, making this a truly satisfying dish.
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