Brazilian recipe
Chicken with Rice, Paprika, and Tomatoes
A classic and practical recipe, this chicken and rice dish combines succulent poultry 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 rice
1 green bell pepper (cut into cubes)
1 red onion (finely chopped)
2 cloves garlic (finely chopped)
1 cup cherry tomatoes (halved)
1/4 cup parsley leaves
2 tablespoons toasted almonds
1/2 cup toasted bread, cut into 2 cm pieces
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
Olive oil
Salt to taste
Freshly ground black pepper to taste
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 cup cherry tomatoes (halved)
1/4 cup parsley leaves
2 tablespoons toasted almonds
1/2 cup toasted bread, cut into 2 cm pieces
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
Olive oil
Salt to taste
Freshly ground black pepper to taste
1/2 cup olive oil (for the sauce)
Where to find ingredients
Most ingredients such as chicken, fresh vegetables, spices, and rice can be found in any local grocery store or supermarket. Toasted almonds and quality olive oil are available in the baking or international foods aisles.
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 the pan 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 pot
- Sauté the onion with a pinch of salt for 3 minutes
- Add the garlic and tomato paste
- Sauté for 1 minute
- Reduce heat and add more olive oil and the rice
- Season with the sweet paprika, smoked paprika, cumin, salt, and pepper
- Add the bay leaf
- Mix for 1 minute
- Pour in the 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 reaches the rice
- Distribute the tomatoes and green bell pepper over the rice without mixing
- Cover partially
- Cook over low heat for another 6 minutes until the liquid has evaporated
- Turn off the heat
- Keep the pot covered for 5 minutes before serving
- Place the parsley, almonds, toasted bread, and the 1/2 cup of olive oil in a food processor to make the sauce
- Season with salt and process until finely ground
- Serve the rice with the sauce on top
Observations
This is a great alternative for those looking for a quick meal without sacrificing flavor. The secret lies in searing the meat in stages to achieve the ideal golden crust, allowing the vegetables to cook delicately. The final sauce adds an extra layer of texture and freshness to the dish.
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