Baked Chicken and Vegetable Rice

Dice the chicken breast into neat 2x2 cm cubes and place them in a baking dish.

Cut the onion into quarter-rings, slice the bell pepper into strips, and thinly slice the carrots. Add the vegetables to the chicken.

Season with salt and pilaf spices, drizzle with olive oil, and toss everything thoroughly. Place the dish in a preheated oven at 200°C (400°F) for 15–20 minutes.

While the chicken and vegetables are baking, boil the rice in salted water until half-cooked. Then, lower the oven temperature to 180°C (350°F).

Dilute the tomato paste with water. Take the baking dish out of the oven, add the rice, tuck in the slightly smashed garlic cloves, pour in the tomato mixture, and season with a bit more spices if desired. Mix everything well.