Wash and dry chicken and giblets. Cut chicken into 8 pieces.

Skin and quarter tomatoes, removing core.

Halve and clean peppers, then wash and dry them before cutting into strips.

Peel onions and garlic and chop finely.

Heat 3 tbsp oil. Brown chicken pieces thoroughly. Add onion and garlic and continue to fry, turning frequently, until soft.

Add tomato, green pepper, stock, 1 tsp salt and pepper, then cover and simmer for 30 minutes.

Wash and drain rice well before frying in remaining oil in a separate pan. Pour in twice as much water as there is rice, add 1/2 tsp salt, cover and cook over low heat for 20 minutes or until rice is done.

Stir in paprika, put into serving dish and arrange chicken and vegetables on top.