Brazilian recipe
Arroz com Frango (Brazilian Chicken and Rice with Paprika)
A staple Brazilian dish, this flavourful chicken and rice is a hearty, one-pot meal featuring tender chicken, smoky paprika, and fresh tomatoes.
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Ingredients
400 g chicken breast fillets, cut into 2cm cubes
1 cup rice
1 green bell pepper, diced
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 ground 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 fresh parsley, chopped
2 tablespoons toasted almonds
1/2 cup bread, cut into 2cm cubes
1/2 cup olive oil (for the sauce)
1 cup rice
1 green bell pepper, diced
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 ground 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 fresh parsley, chopped
2 tablespoons toasted almonds
1/2 cup bread, cut into 2cm cubes
1/2 cup olive oil (for the sauce)
Where to find ingredients
Chicken breast is easily found at supermarkets like Naivas, Quickmart, and Carrefour, as well as local butcheries. Rice is a staple, available everywhere. Red wine might be at larger supermarkets or liquor stores. Standard pantry items like tomato paste, spices (paprika, cumin), bay leaf, garlic, and onions are readily available in most food sections. Bell peppers and cherry tomatoes are common in the fresh produce aisles of supermarkets and at local markets. Bread and almonds can be found in bakery or snack sections. Fresh parsley is usually with the herbs in supermarkets or at local fresh produce stalls.
Preparation method
- Season the chicken cubes with salt
- Heat a medium saucepan over medium heat with a little olive oil
- Brown half of the chicken cubes without overcrowding for 3 minutes
- Turn 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 saucepan
- 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 saucepan
- Cook with the lid partially covered over medium heat for about 12 minutes
- Wait for the water level to reach the rice
- Arrange the tomatoes and bell pepper over the rice without mixing
- Cover partially
- Cook over low heat for another 6 minutes until the liquid has dried up
- Turn off the heat
- Keep the saucepan 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 crushed
- Serve the rice with the sauce spooned over
Observations
This recipe offers a brilliant way to get a complete meal on the table with minimal fuss. The key is searing the chicken in stages to achieve a nice golden crust before letting it simmer with the rice and vegetables. The resulting sauce is rich and tasty, making this a real family favourite. It’s a proper comfort food that brings a taste of Brazil to your Kenyan kitchen.
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