Brazilian recipe
Chicken Rice with Paprika and Tomato
A classic, practical Brazilian-style recipe, this chicken rice combines juicy poultry with the smoky touch of paprika and the freshness of tomatoes, making a complete and comforting one-pot meal.
0.0 / 5 by 0 Reviews
Ingredients
400 g chicken breast fillets, cut into 2 cm cubes
1 cup rice
1 green bell 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 bell 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
In the United States, these ingredients can be found at most grocery stores, supermarkets, produce markets, butcher counters, wine shops, and bulk or baking aisles for the almonds and bread.
Preparation method
- Season the chicken cubes with salt.
- Heat a medium saucepan over medium heat with a little olive oil.
- Brown half of the chicken cubes without crowding the pan 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.
- Saute the onion with a pinch of salt for 3 minutes.
- Add the garlic and tomato paste.
- Saute 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.
- 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 ajar 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 the pan.
- Cook over low heat for another 6 minutes, until the liquid has dried.
- 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 pulse until finely chopped.
- Serve the rice with the sauce spooned over the top.
Observations
This is a great option for anyone who wants speed without giving up flavor. The secret is to sear the chicken in batches for proper browning, then let the vegetables cook gently. The finishing sauce adds an extra layer of texture and freshness to the dish.
Ratings and comments