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 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 (as needed for cooking)
Salt (to taste)
Freshly ground black pepper (to taste)
1/4 cup parsley leaves
2 tablespoons toasted almonds
1/2 cup toasted bread pieces (2 cm cubes)
1/2 cup olive oil (for the sauce)
1 cup rice
1 green bell pepper (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 (as needed for cooking)
Salt (to taste)
Freshly ground black pepper (to taste)
1/4 cup parsley leaves
2 tablespoons toasted almonds
1/2 cup toasted bread pieces (2 cm cubes)
1/2 cup olive oil (for the sauce)
Where to find ingredients
Most ingredients can be found in the produce, spice, and pantry aisles of standard grocery stores. Look for high-quality smoked paprika and fresh herbs in local specialty markets.
Preparation method
- Season the chicken cubes with salt
- Heat a medium pot over medium heat with a splash of olive oil
- Brown half of the chicken cubes without crowding the pan for 3 minutes
- Flip 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 the tomato paste
- Sauté for 1 minute
- Reduce the heat and add more olive 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 mix 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 reaches the level of the rice
- Distribute the tomatoes and bell pepper over the rice without mixing
- Cover partially
- Cook over low heat for another 6 minutes until the liquid is absorbed
- Turn off the heat
- Keep the pot 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 blended
- Serve the rice with the sauce drizzled over the 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 batches to get a perfect golden color, allowing the vegetables to cook delicately. The final sauce adds an extra layer of texture and freshness to the dish.
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