Chicken Soup

Directions

• In a large pan, heat a little oil or olive oil over medium-high heat.
• Add the chicken and brown the pieces on all sides. 
  Remove the chicken from the pan and set aside.
• In the same pan, add more oil if necessary and sauté the onion until translucent.
• Add the minced garlic and sauté for a few more minutes, until it is fragrant.
• Add the bell pepper and carrot (if using) and saute for a few more minutes until the vegetables start to soften.
• Add the chopped tomatoes and cook until they break down and form a sauce.
• Return the chicken to the pan and toss well with the vegetables.
• Add the paprika (or saffron) and paprika, mixing to distribute the flavors.
• Add the rice to the pan and mix well so that it is enveloped in the flavors.
• Add enough hot water to cook the rice. 
  The common ratio is 2 parts water to 1 part rice.
• Season with salt and pepper to taste.
• Bring the mixture to a boil, then reduce the heat to low, cover the pan and cook until the rice is cooked through and the chicken is tender.
• Check occasionally and stir to prevent it from sticking to the bottom of the pan. 
  If necessary, add more water during cooking.
• When the chicken is ready, finish with chopped parsley on top.
• Serve hot, accompanied by salad, vegetables or other garnishes of your choice.