Brazilian recipe
Chicken Rice with Paprika and Tomato
A go-to, practical recipe, this chicken and rice dish blends tender chicken with the smoky kick of paprika and the fresh zing of tomatoes for a complete, comforting meal.
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Ingredients
400 g chicken breast fillets (cut into 2 cm cubes)
1 cup rice
1 green bell pepper (cut into cubes)
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 bread, cubed into 2 cm pieces
1/2 cup olive oil (for the sauce)
1 cup rice
1 green bell pepper (cut into cubes)
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 bread, cubed into 2 cm pieces
1/2 cup olive oil (for the sauce)
Where to find ingredients
Chicken breast and fresh vegetables like bell peppers, onions, garlic, and cherry tomatoes can be found at your local supermarket or greengrocer.
Rice, red wine, tomato paste, cumin, paprika (sweet and smoked), and bay leaves are standard pantry staples available at any grocery store.
Olive oil is widely available. For the sauce, look for fresh parsley and toasted almonds in the produce or baking aisle. Pre-cubed bread for croutons can be found in the bakery section, or you can toast your own bread slices and cut them into cubes.
If you struggle to find smoked paprika, you can use extra sweet paprika and a tiny pinch of chilli powder for a hint of smokiness.
Rice, red wine, tomato paste, cumin, paprika (sweet and smoked), and bay leaves are standard pantry staples available at any grocery store.
Olive oil is widely available. For the sauce, look for fresh parsley and toasted almonds in the produce or baking aisle. Pre-cubed bread for croutons can be found in the bakery section, or you can toast your own bread slices and cut them into cubes.
If you struggle to find smoked paprika, you can use extra sweet paprika and a tiny pinch of chilli powder for a hint of smokiness.
Preparation method
- Season the chicken cubes with salt
- Heat a medium pot over medium heat with a splash of olive oil
- Brown half 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 a bit 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
- Lower the heat, add more olive oil, and then the rice
- Season with paprika, 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 until the water level is just at the surface of the rice
- Arrange the tomatoes and bell pepper over the rice without stirring
- Partially cover the pot
- Cook over low heat for another 6 minutes until dry
- Turn off the heat
- Keep the pot covered for 5 minutes before serving
- Combine the parsley, almonds, toasted bread, and olive oil in a food processor to make the sauce
- Season with salt and process until well combined
- Serve the rice with the sauce spooned over the top
Observations
This is a fantastic alternative for those after speed without skimping on flavour. The trick is to properly sear the chicken in batches to achieve that ideal golden crust, allowing the vegetables to cook gently. The finishing sauce adds an extra layer of texture and freshness to the whole dish.
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