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Brazilian Chicken and Rice

Chef Jason Peppler takes you to South America with a simple chicken and rice dish filled with vegies and flavour!

  • Prep

    45 mins

  • Cooking

    40 mins




  • 650g Brisbane Valley Farm Direct skinless and boneless chicken breast (cut into chunks)
  • 250ml chicken stock
  • ¼ cup olive oil
  • 500g medium grain rice
  • 4 Tab tomato paste
  • 1 can corn cornels (optional)
  • 200g frozen peas
  • 3 tablespoons lemon juice
  • 4 cloves garlic minced
  • 3 whole rosemary sprigs
  • 1 lg brown onion peeled and small diced
  • 1 red capsicum diced
  • 1 green capsicum diced
  • ¼ cup chopped parsley


Step 1

Mix together the lemon juice, garlic and half the stock and marinate the chicken in this for approx. 30 minutes

Step 2

Heat a large heavy based saucepan, drain chicken and (keep liquid) and saute until light golden in colour.

Step 3

Remove chicken and then add the onions and capsicums and saute them.

Step 4

Then add the rice, chicken, tomato paste and vegetables and stir through, add remaining stock and marinade and also add 1 cup of boiling water.

Step 5

Cover the pot with a lid and turn down to a simmer and cook for approx. 15 minutes.

Step 6

When the rice has absorbed the liquid, add the peas and stir them through.

Step 7

Season to taste and sprinkle with chopped parsley.