Serbian Rice Meat with Chicken Fillet

Wash the chicken fillet, dry it with a paper towel and cut into small pieces. Finely chop the onion. Roast the chicken fillet with the onion in rama until liquid. Remove the stalk and white skin from the pepper and cut into small pieces. Cut the tomatoes into small pieces (if you want to blanch them without skin and peel them off), add everything to the roasted chicken fillet and roast them briefly.

Now add the rice and pour twice as much water as rice. Season to taste with tomato paste, chilli powder, grated chili pepper, chopped parsley and goulash juice. Let simmer on a low flame. If the whole thing is still mushy, turn it off and let it cook.

Sprinkle with Parmesan on the side and serve with lettuce or beetroot salad with horseradish.