Brazilian recipe
Chicken Rice with Paprika and Tomato
A classic and practical recipe, this chicken and rice dish combines the succulence of chicken with the smoky touch of paprika and the freshness of tomatoes, resulting in a complete and comforting meal.
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Ingredients
400 g chicken breast fillets (cut into 2 cm cubes)
1 cup (240 ml) rice
1 green bell pepper (cubed)
1 red onion (finely chopped)
2 cloves garlic (finely chopped)
1/2 cup (120 ml) red wine
1 1/2 cups (360 ml) boiling water
2 tablespoons tomato paste
1/2 teaspoon cumin
1 teaspoon sweet paprika
1/2 teaspoon smoked paprika
1 bay leaf
1 cup (150 g) cherry tomatoes (halved)
Olive oil
Salt to taste
Freshly ground black pepper to taste
1/4 cup (approx. 6 g) parsley leaves
2 tablespoons toasted almonds
1/2 cup (approx. 50 g) toasted bread, cut into 2 cm pieces
1/2 cup (120 ml) olive oil (for the sauce)
1 cup (240 ml) rice
1 green bell pepper (cubed)
1 red onion (finely chopped)
2 cloves garlic (finely chopped)
1/2 cup (120 ml) red wine
1 1/2 cups (360 ml) boiling water
2 tablespoons tomato paste
1/2 teaspoon cumin
1 teaspoon sweet paprika
1/2 teaspoon smoked paprika
1 bay leaf
1 cup (150 g) cherry tomatoes (halved)
Olive oil
Salt to taste
Freshly ground black pepper to taste
1/4 cup (approx. 6 g) parsley leaves
2 tablespoons toasted almonds
1/2 cup (approx. 50 g) toasted bread, cut into 2 cm pieces
1/2 cup (120 ml) olive oil (for the sauce)
Where to find ingredients
Chicken, rice, bell peppers, onions, garlic, red wine, tomato paste, cumin, paprikas, bay leaf, cherry tomatoes, olive oil, salt, pepper, parsley, almonds, and bread are commonly found in most major supermarkets. Almonds can be found in the baking or snack aisle. Toasted bread can be made from day-old bread or purchased pre-toasted in the bread aisle or snack section. For specific Brazilian ingredients like smoked paprika, check the international foods aisle or a specialty spice shop.
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
- 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 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 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 pot
- Cook uncovered, partially covered, over medium heat for about 12 minutes
- Wait for the water to reach the level of the rice
- Distribute 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 pot covered for 5 minutes before serving
- Place parsley, almonds, toasted bread, and olive oil in a food processor to make the sauce
- Season with salt and process until well chopped
- Serve the rice with the sauce on top
Observations
This is a great alternative for those seeking speed without sacrificing flavor. The secret is to sear the meat in stages for an ideal golden brown, allowing the vegetables to cook delicately. The final sauce adds an extra layer of texture and freshness to the dish.
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