How to make
Wash the chicken fillet and cut it into bites. Put them in a glass cook pot. Sprinkle with salt, put the butter, crumbled into lumps, on top, add 2 bay leaves and pour on 1 cup water. Cover with the lid and put the pot in the oven. Turn it on to 390°F (200 °C) and saute the meat for about 1 hour.
Wash the rice and pour 3 cups water over it. Boil until semi-cooked. Remove from the stove and season with 1 tsp universal spice, 1/2 tsp black pepper and salt to taste. Stir well.
In a deep container, heat the oil and saute the pre-grated onions, carrots and tomatoes in it. Add the flour, paprika and remaining universal spice.
Stir well and add the chicken meat, along with the broth that's been produced. Pour in about 2 cups (500 ml) water, salt if needed and leave the dish to simmer about 15-20 min. under a lid.
Upon serving, arrange chicken pieces in a plate, pour part of the sauce over them and garnish with the cooked rice.
Optionally, add finely chopped parsley.
