Ingredient!
3 pounds boneless, skinless chicken meat
1 onion, minced
1/4 cup long grain white rice
Three-headed tomato – peeled, planted and cut into pieces
1/2 cup chopped carrots
salt to taste
ground black pepper to taste
3/4 cup diced ham
1 tablespoon chopped fresh parsley
Preparation!
Add the chicken, onion and chicken broth to a large pan. Bring to the boil and cover. Cook over low heat until the chicken is soft, about 45 minutes. Get the chicken on a dish and set aside. Sieve the stock through a strainer that is placed over a bowl. Discard the solids and scoop out as much fat as possible from the supply.
Rinse the pan and put the broth back in. Add the rice, tomatoes and carrots to the broth. Season with salt and black pepper. Bring to boil. Cook until the rice is tender, about 25 minutes.
Add the parsley and serve.