Chicken pilaf (pileshki pilaf)

Instructions

1. Cut the chicken into 3 cm pieces and slice the onion into half-moons. Coarsely grate the carrots and dice the bell pepper.
2. Heat the oil and butter in a large casserole, then brown the chicken over high heat until golden, about 5 minutes.
3. Add the onion, carrots and pepper, then let them sauté for 6 to 8 minutes, stirring, until the vegetables soften.
4. Stir in the peeled, chopped tomatoes, the paprika and the thyme, then simmer for 3 minutes.
5. Rinse the rice under cold water until the water runs clear, drain it, add it to the casserole and stir for one minute.
6. Pour in the hot stock, season with salt and pepper, cover and cook over low heat for 20 minutes without lifting the lid.
7. Turn off the heat and let it rest, covered, for 10 minutes. Fluff the rice with a fork and sprinkle with parsley if you have some.