Brazilian recipe
Chicken, Paprika and Tomato Rice
A classic and fuss-free recipe, this chicken and rice dish combines succulent poultry with the smoky notes of paprika and fresh tomatoes for a satisfying, hearty meal.
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Ingredients
400g chicken breast fillets (cut into 2cm 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 tablespoons tomato paste
1/2 teaspoon ground 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 fresh parsley leaves
2 tablespoons toasted almonds
1/2 cup toasted bread (cut into 2cm pieces)
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 tablespoons tomato paste
1/2 teaspoon ground 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 fresh parsley leaves
2 tablespoons toasted almonds
1/2 cup toasted bread (cut into 2cm pieces)
1/2 cup olive oil (for the sauce)
Where to find ingredients
You can find fresh produce like bell peppers, red onions, and tomatoes at local markets in Nuku'alofa. High-quality olive oil, dried spices, and red wine are available in the imported goods aisles of large supermarkets. Toasted almonds and quality bread for the sauce can be sourced from local bakeries or specialty food sections.
Preparation method
- Season the chicken cubes with salt.
- Heat a medium pot over medium heat with a drizzle of olive oil.
- Sear half of the chicken cubes, ensuring they are not overcrowded, for 3 minutes.
- 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 more olive oil to the same pot.
- 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 a bit more olive oil and the rice.
- Season with the sweet and smoked paprikas, cumin, salt, and pepper.
- Add the bay leaf.
- Stir for 1 minute to coat the grains.
- Pour in the wine and stir well to deglaze.
- 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 meet the level of the rice.
- Arrange the cherry tomatoes and green bell pepper over the top of the rice without stirring.
- Partially cover the pot.
- Cook over low heat for another 6 minutes until the liquid has evaporated.
- Turn off the heat.
- Keep the pot covered for 5 minutes before serving.
- Place the parsley, almonds, toasted bread, and olive oil into a food processor to prepare the sauce.
- Season with salt and pulse until well combined and finely ground.
- Serve the rice with the sauce drizzled over the top.
Observations
This is a fantastic option for anyone looking for speed without sacrificing depth of flavor. The key technique involves searing the meat in batches to achieve a perfect golden crust, which allows the vegetables to soften beautifully alongside the rice. The final rustic sauce adds a bright, crunchy dimension that ties the whole dish together perfectly.
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