Brazilian recipe
Chicken rice with paprika and tomato (Arroz com frango, páprica e tomate)
A practical classic, this chicken rice combines juicy poultry with smoky paprika and fresh tomatoes in a complete, comforting dish.
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Ingredients
400 g chicken breast fillets, cut into 2 cm cubes
1 cup rice
1 green pepper, diced
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
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 pepper, diced
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
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
Chicken, rice, green pepper, red onion, garlic, tomatoes, parsley, wine, tomato paste, spices, almonds, bread and olive oil can be found in supermarkets, markets and general food shops. If smoked paprika is unavailable, use sweet paprika with a small smoky seasoning as a substitute, keeping smoked paprika as ideal.
Preparation method
- Season the chicken cubes with salt
- Heat a medium pan over medium heat with a little olive oil
- Brown half the chicken cubes without crowding 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 the paprikas, cumin, salt and pepper
- Add the bay leaf
- Mix 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 ajar over medium heat for about 12 minutes
- Wait for the water to reach the level of the rice
- Arrange the tomatoes and green 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 crushed
- Serve the rice with the sauce over the top
Observations
This is a great option for anyone who wants speed without giving up flavour. The secret is searing the meat in batches for good browning, allowing the vegetables to cook gently. The final sauce adds an extra layer of texture and freshness.
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