Chicken Breast on Onion Paprika Vegetables

Clean the bell peppers, quarter them and cut into strips. Clean the onion and cut into rings. Wash the meat and pat dry. Finely dice the garlic. To dice tomatoes. Peel the zest from a lime and cut into small pieces.

Heat the butter lard in a pan and fry the meat for about 3 minutes on each side. Season with Magic Spice (I saw it recently in the Galleria and tried it today. Salt, pepper, garlic powder, paprika and some dry herbs are also possible) Take the meat out of the pan, wrap it in foil and set it aside.

Add the paprika, onion, garlic, the lime zest and the juice of 1 1/2 limes to the pan. Lightly scorched. Now add 2 tablespoons of ajvar and the diced tomatoes. Briefly continue to stew. Put the meat back in the pan and top up with the chicken stock. Cover everything and let simmer for about 10 minutes.

In the meantime, prepare rice. Cut the parsley down to 3 stalks and mix with the cooked rice. Just before serving, add two more tablespoons of ajvar to the pan, season to taste again and serve with the rice, garnished with lime wedges and parsley.