Brazilian recipe
Chicken Rice with Paprika and Tomato
A classic and practical recipe, this chicken rice combines the succulence of poultry with the smoky touch of paprika and the freshness of tomatoes, resulting in a complete and comforting dish.
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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 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 (cut into cubes)
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
You can find these ingredients at most supermarkets and grocery stores. Specialty items like toasted almonds or specific types of paprika might be available at larger supermarkets or specialty food stores.
Preparation method
- Season the chicken cubes with salt
- Heat a medium pot over medium heat with a little olive oil
- Brown half of the chicken cubes without overcrowding for 3 minutes
- Flip 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 pot
- 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 pot
- Cook with the lid partially open 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 pot 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 on top
Observations
This is a great alternative for those looking for speed without sacrificing flavor. The secret is to sear the meat in stages to achieve an ideal golden brown, allowing the vegetables to cook gently. The final sauce brings an extra layer of texture and freshness to the dish.
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