Brazilian recipe
Chicken, Paprika, and Tomato Rice
A classic and straightforward recipe, this chicken and rice dish combines the tenderness of poultry with the smoky depth of paprika and the brightness of tomatoes for a complete and comforting meal.
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Ingredients
400g 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 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
Salt to taste
Freshly ground black pepper to taste
1/4 cup parsley leaves
2 tbsp toasted almonds
1/2 cup bread chunks (2cm pieces)
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 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
Salt to taste
Freshly ground black pepper to taste
1/4 cup parsley leaves
2 tbsp toasted almonds
1/2 cup bread chunks (2cm pieces)
1/2 cup olive oil (for the sauce)
Where to find ingredients
Chicken breast, rice, bell pepper, onion, garlic, red wine, tomato paste, spices (cumin, paprikas), bay leaf, cherry tomatoes, and olive oil are common pantry staples and can be found at any local grocery store or supermarket.
Toasted almonds and bread chunks for the sauce can be prepared at home or found in the baking or snack aisles. Parsley is readily available in the fresh herb section.
Toasted almonds and bread chunks for the sauce can be prepared at home or found in the baking or snack aisles. Parsley is readily available in the fresh herb section.
Preparation method
- Season the chicken cubes with salt
- Heat a medium pan 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 with the remaining chicken and set aside
- Add more olive oil to the same pan
- Sauté the onion with a pinch of salt for 3 minutes
- Add the garlic and tomato paste
- Sauté for 1 minute
- Reduce the heat and 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 pan
- Cook with the lid slightly ajar over medium heat for about 12 minutes
- Wait for the water level to reach the rice level
- Scatter the tomatoes and bell pepper over the rice without mixing
- Partially cover
- Cook over low heat for another 6 minutes until dry
- Turn off the heat
- Keep the pan covered for 5 minutes before serving
- Combine 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 topped with the sauce
Observations
This is a fantastic alternative for those seeking speed without sacrificing flavour. The trick lies in searing the chicken in batches 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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