Brazilian recipe
Chicken and Rice with Paprika and Tomato
A classic and practical recipe, this chicken and rice dish combines the succulence of poultry with the smoky hint of paprika and the freshness of tomatoes, resulting in a complete and comforting meal.
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Ingredients
400 g boneless, skinless chicken breast fillets (cut into 2 cm cubes)
1 cup rice
1 green bell pepper (cubed)
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 toasted bread (cut into 2 cm pieces)
1/2 cup olive oil (for the sauce)
1 cup rice
1 green bell pepper (cubed)
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 toasted bread (cut into 2 cm pieces)
1/2 cup olive oil (for the sauce)
Where to find ingredients
Purchase fresh produce like chicken, bell peppers, onions, garlic, and tomatoes at your local grocery store or market. Rice, pantry staples such as olive oil, salt, pepper, spices, and canned goods can also be found at most supermarkets. Nuts and dried bread can be found in the baking or snack aisles.
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 the process 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 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 level of the rice
- Arrange 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
- Place the 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 ideal browning, allowing the vegetables to cook gently. The final sauce adds an extra layer of texture and freshness to the dish.
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