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
1/4 cup parsley leaves
Freshly ground black pepper to taste
1 red onion (finely chopped)
2 tablespoons toasted almonds
1/2 teaspoon smoked paprika
Olive oil
1/2 cup olive oil (for the dressing)
2 garlic cloves (finely chopped)
1/2 cup toasted bread pieces cut into 2 cm cubes
1 cup cherry tomatoes (halved)
1 bay leaf
2 tablespoons tomato paste
1/2 cup red wine
400 g chicken breast fillets (cut into 2 cm cubes)
1 teaspoon sweet paprika
1 1/2 cups boiling water
1/2 teaspoon cumin
1 green bell pepper (cut into cubes)
Salt to taste
1 cup rice
Freshly ground black pepper to taste
1 red onion (finely chopped)
2 tablespoons toasted almonds
1/2 teaspoon smoked paprika
Olive oil
1/2 cup olive oil (for the dressing)
2 garlic cloves (finely chopped)
1/2 cup toasted bread pieces cut into 2 cm cubes
1 cup cherry tomatoes (halved)
1 bay leaf
2 tablespoons tomato paste
1/2 cup red wine
400 g chicken breast fillets (cut into 2 cm cubes)
1 teaspoon sweet paprika
1 1/2 cups boiling water
1/2 teaspoon cumin
1 green bell pepper (cut into cubes)
Salt to taste
1 cup rice
Where to find ingredients
Look for ingredients at your local grocery store or supermarket. Spices like paprika and cumin are usually found in the spice aisle. Fresh produce such as onions, garlic, bell peppers, and tomatoes are in the produce section. Chicken can be found in the meat department. Rice, canned goods like tomato paste, and olive oil are typically in their respective aisles. Almonds and toasted bread can often be found in the snack or baking sections.
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 crowding 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 red wine and stir well
- Add the boiling water and return the chicken to the pot
- Cook with the lid partially covered over medium heat for about 12 minutes
- Wait for the water level to reach the rice level
- Distribute the cherry tomatoes and bell pepper over the rice without mixing
- Cover partially
- 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 process until well combined
- Serve the rice with the sauce on top
Observations
This is a great alternative for those seeking speed without sacrificing flavor. The secret is to sear the meat in stages for an ideal golden-brown color, allowing the vegetables to cook gently. The final sauce brings an extra layer of texture and freshness to the dish.
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