Brazilian recipe
Chicken, Paprika, and Tomato Rice
A classic and easy-going recipe, this chicken and rice dish brings together the juiciness of poultry with the smoky kick of paprika and the freshness of tomatoes, making a complete and comforting meal.
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Ingredients
400 g boneless, skinless chicken breast (cut into 2 cm cubes)
1 cup rice
1 green bell pepper (cubed)
1 red onion (finely chopped)
2 cloves garlic (finely chopped)
1/2 cup red wine
1 1/2 cups boiling water
2 tablespoons tomato paste
1/2 teaspoon cumin
1 teaspoon sweet paprika
1/2 teaspoon smoked paprika
1 bay leaf
1 cup cherry tomatoes (halved)
Olive oil
Salt to taste
Freshly ground black pepper to taste
1/4 cup parsley leaves
2 tablespoons toasted almonds
1/2 cup toasted bread (in 2 cm pieces)
1/2 cup olive oil (for the sauce)
1 cup rice
1 green bell pepper (cubed)
1 red onion (finely chopped)
2 cloves garlic (finely chopped)
1/2 cup red wine
1 1/2 cups boiling water
2 tablespoons tomato paste
1/2 teaspoon cumin
1 teaspoon sweet paprika
1/2 teaspoon smoked paprika
1 bay leaf
1 cup cherry tomatoes (halved)
Olive oil
Salt to taste
Freshly ground black pepper to taste
1/4 cup parsley leaves
2 tablespoons toasted almonds
1/2 cup toasted bread (in 2 cm pieces)
1/2 cup olive oil (for the sauce)
Where to find ingredients
Chicken breast, rice, bell peppers, onions, garlic, red wine, tomato paste, spices (cumin, paprika), bay leaves, cherry tomatoes, and olive oil are readily available at any major supermarket or grocery store across Jamaica. You might find specialty smoked paprika at larger supermarkets or stores that carry international foods. Toasted almonds can be found in the baking or snack aisle. Toasted bread can be made from any fresh bread loaf. Parsley is usually in the fresh herb section.
Preparation 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 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 tomato paste
- Sauté for 1 minute
- Reduce the heat, add more olive oil and the rice
- Season with 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 slightly ajar over medium heat for about 12 minutes
- Wait for the water level to reach the top of the rice
- Arrange the tomatoes and bell pepper over the rice without mixing
- Cover partially
- Cook over low heat for another 6 minutes until dry
- 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 finely chopped
- Serve the rice with the sauce drizzled over it
Observations
This recipe is a great alternative for those who want speed without sacrificing flavour. The secret is searing the meat in stages for that ideal golden crust, allowing the vegetables to cook gently. The final sauce adds an extra layer of texture and freshness to the whole dish.
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