Chicken, Rice and Brazilian Vinaigrette
I recently went on a trip to Brazil (where my husband is from) and fell in love with the local cuisine! Something they do really well, is pairing meat with rice, farofa and vinaigrette. This is a dish I found throughout my food journey while visiting. Here’s my take – Chicken, rice and Brazilian vinaigrette. The warm rice and juicy chicken pairs so well with the tangy vinaigrette, and if available to you, you can make it really authentic and include a spoon of farofa. No Brazilian can actually tell me what’s in farofa, but hey – it’s delicious! This is a super easy, healthy meal, and really satisfying!
Notes
I chose chicken for this dish because I don’t eat red meat, however, if you prefer beef or pork, feel free to swap out. It’ll work just as well! When it comes to the vinaigrette (it’s like a condiment, rather than a salad dressing as the name might imply – think of it as a Brazilian version of the Mexican style Pico de Gallo!), you can use any vinegar you have available, but red wine vinegar is my best choice! I’ve also included a link below to the farofa, you’ll find a bowl of it at any Brazilian bbq, and they just dip the meat straight into it from the grill – yum!
What You’ll Need
- 1.5 lb chicken thigh fillet (organic, boneless)
- basmati rice, rinsed
- 1 medium onion, diced
- 2 medium plum tomatoes, diced
- 1 medium green pepper, diced
- small handful chopped flat leaf parsley
- 2 cloves garlic, finely chopped
- 1 tsp cumin
- 1 tsp paprika
- olive oil
- salt and pepper
- 1/4 cup red wine vinegar
- 2 tbs olive oil
Chicken, Rice and Brazilian Vinaigrette
- Total Time: 35 minutes
- Yield: 3-4 1x
Description
Chicken, Rice and Brazilian Vinaigrette
Ingredients
- 1.5 lb chicken thigh fillet (organic, boneless)
- basmati rice, rinsed
- 1 medium onion, diced
- 2 medium plum tomatoes, diced
- 1 medium green pepper, diced
- small handful chopped flat leaf parsley
- 2 cloves garlic, finely chopped
- 1 tsp cumin
- 1 tsp paprika
- olive oil
- salt and pepper
- 1/4 cup red wine vinegar
- 2 tbs olive oil
Instructions
- Start by getting your rice on by following packet instructions, and make sure to rinse first. Once on the heat and cooking in the background, get going on the chicken!
- Set your oven to 360 deg F, and place an oven proof grill pan on the stove top on a high heat. In a bowl, marinade your chicken, paprika, cumin, chopped garlic, a dash of olive oil, and some salt and pepper. Add a further dash of olive oil to your skillet and add the chicken (must be really hot before you add the chicken). Fry for 7-8 mins, then turn and fry for a further 2-3 mins before removing from the heat, covering with aluminum, and placing in the oven to continue cooking for 8-9 mins.
- While the chicken is cooking, prepare your vinaigrette. Add the copped tomatoes, onion, pepper and parsley to a bowl. Season generously with salt and pepper, and add your vinegar, olive oil and a dash of water to combine, it’s that easy!
- Once all elements are ready, dish some rice in a bowl, followed by the chicken, vinaigrette and a spoon of farofa if it’s available to you. Hope you like it!
Notes
I chose chicken for this dish because I don’t eat red meat, however, if you prefer beef or pork, feel free to swap out. It’ll work just as well! When it comes to the vinaigrette (it’s like a condiment, rather than a salad dressing as the name might imply – think of it as a Brazilian version of the Mexican style Pico de Gallo!), you can use any vinegar you have available, but red wine vinegar is my best choice! I’ve also included a link below to the farofa, you’ll find a bowl of it at any Brazilian bbq, and they just dip the meat straight into it from the grill – yum!
- Cook Time: 35
- Category: Lunch/Dinner
- Cuisine: Brazilian
Steve
Made this for the family and we loved it, Transported us back to Brazil!
Bela
I was looking for a quick and healthy recipe when I found this one. It’s a great dinner option after long days. Love it!