Brazilian recipe
Paprika and Tomato Chicken with Rice
A classic and straightforward recipe, this chicken and rice dish combines succulent poultry with the smoky notes of paprika and fresh tomatoes for a hearty, all-in-one meal.
0.0 / 5 by 0 Reviews
Ingredients
400g chicken breast fillets (cut into 2cm cubes)
1 cup rice
1 green capsicum (cut into cubes)
1 red onion (finely chopped)
2 garlic cloves (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 sourdough or crusty bread (cut into 2cm pieces)
1/2 cup extra virgin olive oil (for the sauce)
1 cup rice
1 green capsicum (cut into cubes)
1 red onion (finely chopped)
2 garlic cloves (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 sourdough or crusty bread (cut into 2cm pieces)
1/2 cup extra virgin olive oil (for the sauce)
Where to find ingredients
Find fresh chicken, produce, and pantry staples at local supermarkets or neighbourhood butchers and grocers; almond and artisan bread can be found in the deli or bakery sections.
Preparation method
- Season the chicken cubes with salt
- Heat a medium saucepan over medium heat with a drizzle of olive oil
- Sear half of the chicken cubes without overcrowding for 3 minutes
- Turn the pieces to brown the other side
- Transfer the chicken to a bowl
- Repeat the process with the remaining chicken and set aside
- Add a little more 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 a dash more oil and the rice
- Season with the paprikas, cumin, salt, and pepper
- Add the bay leaf
- Stir for 1 minute
- Pour in the wine and stir well
- Add the boiling water and return the chicken to the pan
- Cook with the lid ajar over medium heat for about 12 minutes
- Wait until the water level reaches the rice
- Scatter the tomatoes and capsicum over the rice without stirring
- Partially cover with the lid
- Cook over low heat for another 6 minutes until the liquid has evaporated
- Turn off the heat
- Keep the pan 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 pulse until well processed
- Serve the chicken and rice topped with the prepared sauce
Observations
This is a great option for when you need a quick yet flavoursome dinner. The key is searing the meat in batches to get a golden crust, which allows the vegetables to cook gently. The finishing sauce adds a wonderful layer of texture and freshness to the dish.
Ratings and comments