Chicken Rice Pan

Bring salted water to a boil in a saucepan and cook the long-grain rice in it for about 20 minutes until al dente. Strain in a sieve and drain.

Peel and finely dice the onion. Halve the bell pepper, remove seeds and septum, wash and chop into strips.

Blanch tomatoes, peel, stone and cut into cubes. Cut breast fillets into coarse pieces. Peel the garlic.

Heat the oil in a large frying pan, add the chicken pieces and fry for 5 minutes. Press the garlic and add it.

Season the meat with salt, bell pepper and paprika. Remove from the pan and keep warm.

Heat the butter in the frying pan. Add the bell pepper strips and onions and sauté at a moderate temperature for 5 minutes.

Add the diced tomatoes and long grain rice and season with salt, paprika powder and pepper.

Put the breast fillets on top, close the lid and steam at a gentle temperature for 10 minutes.

Wash, pluck and finely chop the parsley and sprinkle over the chicken and rice pan before serving.

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