Brazilian recipe
Chicken, Paprika and Tomato Rice (Arroz com frango, páprica e tomate)
A classic and fuss-free one-pot meal, this chicken rice balances juicy poultry with the smoky notes of paprika and the brightness of fresh tomatoes for ultimate comfort.
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Ingredients
400 g chicken breast fillets, cut into 2 cm cubes
1 cup long-grain rice
1 green bell pepper, diced
1 red onion, finely chopped
2 garlic cloves, finely minced
1/2 cup red wine
1 1/2 cups boiling water
2 tbsp tomato paste
1/2 tsp ground 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 cracked black pepper, to taste
1/4 cup fresh parsley leaves
2 tbsp toasted almonds
1/2 cup crusty bread pieces (2 cm cubes)
1/2 cup olive oil (for the sauce)
1 cup long-grain rice
1 green bell pepper, diced
1 red onion, finely chopped
2 garlic cloves, finely minced
1/2 cup red wine
1 1/2 cups boiling water
2 tbsp tomato paste
1/2 tsp ground 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 cracked black pepper, to taste
1/4 cup fresh parsley leaves
2 tbsp toasted almonds
1/2 cup crusty bread pieces (2 cm cubes)
1/2 cup olive oil (for the sauce)
Where to find ingredients
Find fresh poultry, produce, and pantry essentials at local wet markets or supermarket chains like FairPrice or Cold Storage. For the best result, use Spanish-style smoked paprika and a dry red wine; if you cannot find crusty bread, a toasted baguette works perfectly as a substitute.
Preparation method
- Season the chicken cubes with salt.
- Heat a medium-sized pot over medium heat with a splash of olive oil.
- Sear half of the chicken cubes for 3 minutes without overcrowding the pan.
- Turn the pieces to brown the other side.
- Transfer the browned chicken 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.
- Stir in the garlic and tomato paste.
- Cook for 1 minute.
- Reduce the heat and add a little more olive oil followed by the rice.
- Season with both paprikas, cumin, salt, and pepper.
- Add the bay leaf.
- Stir for 1 minute to coat the grains.
- Pour in the red wine and deglaze the pan, stirring 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 drops to the level of the rice.
- Distribute the tomatoes and green bell pepper over the top without mixing.
- Partially cover the pot.
- Simmer on 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, bread, and olive oil in a food processor to make the sauce.
- Season with salt and pulse until finely crushed.
- Serve the rice drizzled with the prepared sauce.
Observations
This recipe is an excellent solution for when you need a quick yet flavorful meal. The secret lies in searing the chicken in batches to achieve a perfect golden crust, which allows the aromatics and vegetables to cook gently. The accompanying nutty sauce adds a final layer of texture and freshness to the dish.
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