- Chicken breast - 1 piece
- Pepper Bulgarian - 1/2 Pieces
- Olive oil - 3 items. spoons
- Bulb - 1 piece
- Garlic - 2 Teeth
- Boiled rice - 2 cups
- Tomatoes - 2 Pieces
- Spices - - To taste (ground red pepper, oregano, cumin)
- Salt, pepper - - To taste
Chicken fillet washed, cut into small pieces and put in a bowl. We cut the Bulgarian pepper into strips, add to the chicken. We add a bit of sharp ground pepper (to taste), salt and a tablespoon of olive oil. We mix it well. We heat a deep frying pan without oil. We spread into it chicken with pepper. Cooking, stirring, about 7-8 minutes over medium heat, until the chicken fillets are almost ready. When the chicken fillet is almost ready, put the entire contents of the frying pan back into the bowl, and leave the frying pan on the fire. While the chicken was roasted, it was possible to have time to cut thin onions (I have a red, but you can use the usual bulb). Garlic is also cleaned, finely chopped. Tomatoes we will cut small cubes. I recommend using softer tomatoes, they will soften faster and give more flavor. So, now put a bow and garlic in a frying pan in which the chicken is fried. Fry 3-4 minutes on medium heat. Then add the ready-made boiled rice to the frying pan. There we send tomatoes. Add spices, salt, pepper and a little water - literally 100 ml, not more. We mix everything thoroughly. We return to the frying pan a roasted chicken filet with pepper, mix it with the contents of the frying pan and bring it to full readiness. This is usually another 4-5 minutes - during this time the water has time to evaporate, and all the ingredients "grab" and form the palette of the dish. We serve immediately. Bon Appetit! ;)
Servings: 4