Brazilian recipe
Chicken, Paprika and Tomato Rice (Arroz com frango, páprica e tomate)
Classic and practical, this chicken rice brings together tender chicken, the smoky note of paprika, and fresh tomatoes for a comforting, complete 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 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
Salt to taste
Freshly ground black pepper to taste
1/4 cup parsley leaves
2 tbsp 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 (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 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
Salt to taste
Freshly ground black pepper to taste
1/4 cup parsley leaves
2 tbsp toasted almonds
1/2 cup toasted bread cut into 2 cm pieces
1/2 cup olive oil (for the sauce)
Where to find ingredients
Look for the chicken, rice, tomatoes, peppers, onions, garlic, herbs, and olive oil in the fresh produce, poultry, and pantry aisles of your local supermarket or neighborhood market. Almonds and bread are usually found in the baking or snack section.
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 crowding for 3 minutes
- Turn the pieces to brown the other side
- Transfer to a bowl
- Repeat 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
- Lower 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 stir well
- Add the boiling water and return the chicken to the pan
- Cook with the lid slightly open over medium heat for about 12 minutes
- Wait until the water reaches the level of the rice
- Scatter the tomatoes and bell pepper over the rice without stirring
- 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 topped with the sauce
Observations
This is a great option for anyone who wants speed without giving up flavour. The key is to brown the chicken in batches so it develops an even golden crust, while the vegetables cook gently. The finishing sauce adds an extra layer of texture and freshness to the dish.
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