Rita Lobo teaches you how to make rice with chicken, peppers, wine and tomatoes. The dish has Spanish influences and has an irresistible flavor. In addition, the chef shows you the entire step-by-step process in a single pan. It doesn't get any more practical than this! #NhacGNT #RitaLobo #CozinhaPrática Ingredients: For the rice: 2 chicken breast fillets (400 g) 1 cup (tea) of rice 1 green pepper 1 red onion 2 cloves of garlic ½ cup (tea) of red wine 1 ½ cup (tea) of water 2 tablespoons (soup) of tomato paste ½ teaspoon (tea) of cumin 1 teaspoon (tea) of paprika ½ teaspoon (tea) of smoked paprika 1 bay leaf 1 cup (tea) of cherry tomatoes Olive oil to taste Salt and freshly ground black pepper to taste For the sauce: ¼ cup (tea) of parsley leaves 2 tablespoons (soup) of toasted almonds ½ cup (tea) of toasted bread in 2 cm pieces (about 2 slices of toasted bread) ½ cup (tea) of olive oil Salt to taste Preparation method: For the rice: Prepare the chicken fillets in advance: cut them into 2 cm cubes. Peel and finely chop the onion and garlic. Wash, dry and cut the bell pepper in half, discarding the seeds, cut each half into 1 cm strips and the strips into cubes. Season the chicken cubes with ½ teaspoon of salt. Bring a kettle of water to a boil over medium heat. Place a medium saucepan over medium heat. When it is hot, drizzle with ½ tablespoon of olive oil and add half of the chicken cubes, without crowding them – if you add all the pieces at the same time they will steam instead of browning. Let brown for 3 minutes and turn the cubes with tongs to brown the other side evenly. Transfer the browned chicken to a bowl, add ½ tablespoon of olive oil to the pan and repeat with the rest. Transfer to the bowl and set aside. Keep the pan on medium heat, drizzle with 1 tablespoon of olive oil, add the onion, season with a pinch of salt and sauté for 3 minutes until wilted. Add the garlic and tomato paste and sauté for 1 minute. Lower the heat, add 1 tablespoon of olive oil and add the rice. Season with paprika, cumin, ½ teaspoon of salt and pepper to taste. Add the bay leaf and stir well for 1 minute. Pour in the wine and mix well to dissolve the flavors of the sauté. Add the boiling water and mix the chicken with the rice. Keep the pan on medium heat with the lid ajar until the water reaches the level of the rice – this takes about 12 minutes. In the meantime, wash and cut the tomatoes in half. As soon as the water reaches the level of the rice, lower the heat and add the tomatoes and bell pepper over the rice, without stirring – the vegetables will steam and the bell pepper will be al dente. Keep the pan on low heat with the lid ajar for another 6 minutes, or until the water has completely evaporated – to check, insert a fork and move the rice grains away from the bottom of the pan. Turn off the heat and leave the pan covered for 5 minutes so the rice can finish steaming. In the meantime, take the opportunity to prepare the sauce. When serving, drizzle a little olive oil over the vegetables and season with salt and pepper to taste. Serve immediately with the sauce. For the sauce: Place all the ingredients in a food processor, season with a pinch of salt and blend well until blended. Serve in a gravy boat ------------------------------------ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ::::: MEET BOT NHAC, NHAC GNT'S VIRTUAL ASSISTANT ::::: https://m.me/NhacGNT Follow Nhac GNT on social media! Facebook: / nhacgnt Instagram: / nhacgnt Twitter: / canalgnt Pinterest: / nhacgnt Many More Recipes: http://www.nhacgnt.com.br