Brazilian recipe
Chicken and Rice with Paprika and Tomato
A classic and practical recipe, this chicken and rice dish combines the succulence of chicken 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 (diced)
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 (diced)
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
These ingredients can typically be found in most supermarkets and grocery stores.
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 ajar over medium heat for about 12 minutes
- Wait for the water level to reach the rice level
- Distribute 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 blend until well chopped
- Serve the rice with the sauce spooned over
Observations
This is a great alternative for those seeking speed without sacrificing flavor. The secret is to sear the chicken in batches for an ideal golden-brown color, allowing the vegetables to cook gently. The final sauce adds an extra layer of texture and freshness to the dish.
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