Brazilian recipe
Brazilian Chicken, Paprika, and Tomato Rice
A classic, no-fuss comfort meal that pairs succulent chicken with the smoky aroma of paprika and a bright hit of fresh tomatoes. This complete one-pot wonder is perfect for a quick weeknight dinner.
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Ingredients
400 g chicken breast fillets, cut into 2 cm cubes
1 cup 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 tbsp tomato paste
1/2 tsp cumin
1 tsp sweet paprika
1/2 tsp smoked paprika
1 bay leaf
1 cup cherry tomatoes, halved
Olive oil, as needed
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup fresh parsley leaves
2 tbsp toasted almonds
1/2 cup crusty bread, cut into 2 cm cubes
1/2 cup olive oil (for the topping)
1 cup 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 tbsp tomato paste
1/2 tsp cumin
1 tsp sweet paprika
1/2 tsp smoked paprika
1 bay leaf
1 cup cherry tomatoes, halved
Olive oil, as needed
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup fresh parsley leaves
2 tbsp toasted almonds
1/2 cup crusty bread, cut into 2 cm cubes
1/2 cup olive oil (for the topping)
Where to find ingredients
You can find most of these ingredients in any local 'karyana' store or supermarket in Pakistan. For the chicken, fresh breast fillets are readily available at any local butcher or poultry shop. For the red wine, since alcohol is not commonly sold in local grocery stores due to local regulations, you can substitute it with a mix of red grape juice and a dash of balsamic vinegar to keep the acidity profile. Sweet and smoked paprika can be found in the spice aisle of major supermarkets or imported food sections. Olive oil is widely available in all grocery outlets. For the bread, a simple baguette or any crusty white bread from a local bakery will work perfectly for the topping.
Preparation method
- Season the chicken cubes with salt
- Heat a medium 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
- Turn the pieces over to brown the other side
- Transfer the browned chicken to a bowl
- Repeat the process with the remaining chicken and set aside
- Add another drizzle of olive oil to the same pan
- Sauté the onion with a pinch of salt for 3 minutes
- Stir in the garlic and tomato paste
- Cook for 1 minute
- Reduce the heat, add a little more oil, and stir in the rice
- Season with the sweet and smoked paprika, cumin, salt, and black pepper
- Add the bay leaf
- Toss everything together for 1 minute to coat the rice
- Pour in the wine and stir well to deglaze the pan
- Add the boiling water and return the seared chicken to the pot
- Cover with the lid slightly ajar and simmer over medium heat for about 12 minutes
- Wait until the water level drops to match the surface of the rice
- Scatter the cherry tomatoes and bell pepper on top without stirring
- Cover the pot partially again
- Cook on low heat for another 6 minutes until the liquid is absorbed
- Turn off the heat
- Keep the pan covered for 5 minutes before serving
- Blend the parsley, almonds, toasted bread, and olive oil in a food processor to create the topping
- Season the topping with salt and pulse until coarsely ground
- Serve the rice with the crunchy herb topping spooned over the top
Observations
This recipe is a lifesaver when you need something hearty yet quick to whip up. The secret is to sear the chicken in batches to get that golden-brown crust, which builds a fantastic flavor base. We finish it off with a vibrant, crunchy herb-and-nut topping that adds a layer of texture and freshness to every bite.
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