Summary

Ingredients

• 1 chicken (approx. .2 kg)
• 1 kg tomato (s)
• 250 g bell pepper (s), reen
• 2 onions)
• 3 cloves garlic
• 5 tablespoon oil
• 1 teaspoon salt
• 1 pinch black pepper
• 250 g rice, (lon rain rice)
• salt and pepper
• 1 teaspoon paprika powder, noble sweet

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Instructions

1. Wash the chicken, dry it and cut it into 8 equal-sized pieces; remove the backbone. Peel, quarter and core the tomatoes. Halve the pods, remove the ribs and seeds and cut into strips. Peel and dice the onions. The cloves of garlic
2. peel and dice very small. Heat 3 tablespoons of oil in a large saucepan and fry the chicken pieces until golden brown. Add the onion cubes,
3. fry until glassy; then add the tomatoes, the pods, the garlic, the salt and the pepper and cook everything covered over a mild heat for 50 minutes. Wash and drain the rice 20 minutes before the end of the cooking time. Heat the rest of the oil, fry the rice in it, turning it over, pour in double the amount of water, season with salt and pepper.
4. Cover and cook the rice over a mild heat for 17-20 minutes, then stir with the paprika powder. Arrange the paprika rice on a preheated plate and place the poultry pieces with the vegetables on top.