Brazilian recipe
Chicken with Paprika, Tomato and Rice (Arroz com frango, páprica e tomate)
A classic and practical recipe, this chicken and rice dish combines the succulence of poultry with the smoky touch of paprika and fresh tomatoes, resulting in a complete and comforting meal.
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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 as needed
Salt to taste
Freshly ground black pepper to taste
1/4 cup parsley leaves
2 tablespoons toasted almonds
1/2 cup toasted bread in 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 as needed
Salt to taste
Freshly ground black pepper to taste
1/4 cup parsley leaves
2 tablespoons toasted almonds
1/2 cup toasted bread in 2 cm pieces
1/2 cup olive oil (for the sauce)
Where to find ingredients
Find fresh poultry, produce, and pantry staples at local supermarkets or municipal markets. For the almonds and bread, grocery store baking or snack aisles are sufficient. Olive oil is widely available in all general food retailers.
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
- 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 pot
- Sauté the onion with a pinch of salt for 3 minutes
- Add the garlic and tomato paste
- Sauté for 1 minute
- Reduce 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 pot
- Cook with the lid slightly ajar over medium heat for about 12 minutes
- Wait for the water to reach the level of the rice
- Distribute the tomatoes and green bell pepper over the rice without mixing
- Cover partially
- Cook over 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, toasted bread, and olive oil in a food processor to make the sauce
- Season with salt and blend until well ground
- Serve the rice with the sauce on top
Observations
This is a great alternative for those looking for agility without sacrificing flavor. The secret lies in searing the meat in stages to achieve the ideal golden color, allowing the vegetables to cook delicately. The final sauce adds an extra layer of texture and freshness to the dish.
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