Brazilian recipe
Chicken with Rice, Paprika, and Tomatoes
A classic and practical recipe, this chicken and rice dish combines succulent poultry with the smoky touch of paprika and the freshness of tomatoes for a complete, comforting meal.
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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 cup cherry tomatoes (halved)
1/4 cup parsley leaves
2 tablespoons toasted almonds
1/2 cup toasted bread (cut into 2 cm pieces)
1/2 teaspoon cumin
1 teaspoon sweet paprika
1/2 teaspoon smoked paprika
1 bay leaf
2 tablespoons tomato paste
1/2 cup red wine
1 1/2 cups boiling water
Olive oil
Salt to taste
Freshly ground black pepper to taste
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 cup cherry tomatoes (halved)
1/4 cup parsley leaves
2 tablespoons toasted almonds
1/2 cup toasted bread (cut into 2 cm pieces)
1/2 teaspoon cumin
1 teaspoon sweet paprika
1/2 teaspoon smoked paprika
1 bay leaf
2 tablespoons tomato paste
1/2 cup red wine
1 1/2 cups boiling water
Olive oil
Salt to taste
Freshly ground black pepper to taste
1/2 cup olive oil (for the sauce)
Where to find ingredients
Most ingredients can be found in the produce, pantry, and spice aisles of any local grocery store. Look for quality olive oil and smoked paprika in the international or specialty spice sections.
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 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 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 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
Notes
This is a great alternative for those looking for quick meal preparation without sacrificing flavor. The secret lies in searing the meat in batches to get the perfect 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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