Chicken and rice pot with peppers

Ingredients for 4 servings:

• 1 chicken, approx. 1.25 kg, ready to cook
• 1 tsp peppercorns, black
• 2 bay leaves
• 150 g rice (long grain)
• 1 bunch of soup vegetables (large bunch, carrots, celery, leek)
• 1 bell pepper(s), red
• 1 tbsp tomato paste
• ½ bunch parsley
• 1 tbsp instant chicken broth
• Salt
• Pepper, white

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash the chicken inside and out. Bring 1.5 liters of water to a boil with 1 teaspoon of salt, peppercorns, and bay leaves. Add the chicken, bring to a boil, and then cover and simmer for about 1.5 hours. Meanwhile, add the rice to 300 ml of boiling salted water and let it simmer over low heat for about 20 minutes. Peel, wash, and slice the carrots. Peel, wash, and roughly dice the celery. Trim, wash, and slice the leek. Trim, wash, and slice the bell pepper. Drain the rice. Remove the chicken from the broth. If necessary, trim the fat from the broth and strain it through a sieve. Stir the tomato paste into the broth and bring everything to a boil. Add the prepared vegetables and cook for about 30 minutes. Wash the parsley, pluck the leaves from the stems, and then finely chop. Remove the skin and bones from the chicken, and cut into large cubes. Add the chicken cubes and rice to the soup and heat through. Season the chicken pot with salt, pepper, and broth. Finally, stir in the parsley.