Brazilian recipe
Brazilian Chicken with Paprika and Tomato Rice
A classic, no-fuss comfort meal that pairs succulent chicken with the smoky aroma of paprika and vibrant tomatoes for a wholesome, one-pan family favorite.
0.0 / 5 by 0 Reviews
Ingredients
400 g chicken breast fillets, cut into 2 cm cubes
1 cup long-grain rice
1 green bell pepper, diced
1 red onion, finely chopped
2 cloves garlic, finely minced
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
Extra virgin olive oil
Sea salt to taste
Freshly cracked black pepper to taste
1/4 cup fresh parsley leaves
2 tablespoons toasted almonds
1/2 cup sourdough or crusty bread, torn into 2 cm chunks
1/2 cup extra virgin olive oil (for the sauce)
1 cup long-grain rice
1 green bell pepper, diced
1 red onion, finely chopped
2 cloves garlic, finely minced
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
Extra virgin olive oil
Sea salt to taste
Freshly cracked black pepper to taste
1/4 cup fresh parsley leaves
2 tablespoons toasted almonds
1/2 cup sourdough or crusty bread, torn into 2 cm chunks
1/2 cup extra virgin olive oil (for the sauce)
Where to find ingredients
In Malawi, you can find most of these staples at local supermarkets like Chipiku or Shoprite. Look for high-quality smoked paprika and fresh cherry tomatoes in the produce section of larger markets. For the toasted almonds, browse the baking or nut aisle; if unavailable, any local raw nut variety can be lightly dry-roasted as a substitute. The sourdough or crusty bread for the sauce can be picked up fresh at local bakeries.
Preparation method
- Season the chicken cubes generously with salt
- Heat a medium-sized pan over medium heat with a splash of olive oil
- Sear half of the chicken cubes for 3 minutes, making sure not to crowd the pan
- Flip the pieces and cook until golden brown on the other side
- Transfer the browned chicken to a separate bowl
- Repeat the process with the remaining chicken and set aside
- Add another drizzle of olive oil to the same pan
- Sauté the red onion with a pinch of salt for 3 minutes until softened
- Stir in the minced garlic and the tomato paste
- Cook for 1 minute until fragrant
- Lower the heat slightly, add a bit more olive oil, and stir in the dry rice
- Season the rice with the sweet and smoked paprikas, cumin, salt, and pepper
- Toss in the bay leaf
- Sauté the mixture for 1 minute to coat the grains
- Pour in the red wine and deglaze the pan by scraping up the tasty bits
- Add the boiling water and return the chicken to the pan
- Cover partially and simmer over medium heat for about 12 minutes
- Wait until the water level drops to meet the level of the rice
- Distribute the cherry tomatoes and green pepper over the top without stirring
- Place the lid back on, leaving it slightly ajar
- Cook over low heat for another 6 minutes until the rice is tender and the liquid is absorbed
- Turn off the heat
- Let the pan rest covered for 5 minutes before serving
- Meanwhile, combine the parsley, toasted almonds, crusty bread, and olive oil in a food processor
- Season with a pinch of salt and pulse until you have a coarse, rustic sauce
- Serve the rice warm with a generous dollop of the sauce drizzled on top
Observations
This dish is a brilliant choice for those busy weeknights when you want something hearty without spending hours in the kitchen. The secret is searing the chicken in batches to get that perfect golden crust, which builds the flavor base for the rice. Finished with a zesty, textured sauce, it brings a fresh, gourmet touch to an everyday meal.
Ratings and comments