How to make
Fry the finely chopped onion, carrot and pepper in a suitable pan.
Add the rice and fry it until it becomes transparent. Then pour the tomatoes from the jar, add the finely chopped parsley and season with salt and black pepper.
Keep it on medium heat for 5-6 minutes and add the cleaned and chopped chicken, sprinkling it with mixed herbs and salt.
Add 2 cups of water and transfer it to an oven and bake the rice at 360°F (180°C) until done (about an hour).
The rustic chicken with rice and parsley is ready.
