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1: Wash and soak rice for 30 minutes.

2: Char the bell peppers, tomatoes, garlic, and onion, then set aside.

3: Let them cool down and blend them into a fine paste.

4: In a deep pot, add 1 tsp oil, peppercorns, bay leaves, and thyme.

5: Add water and chicken. Simmer the stock for 20 minutes and remove the scum that forms on the top.

6: Remove the chicken and strain the stock.

7: In the same pot, add 3 tbsp oil and add bay leaves and thyme along with finely chopped onions.

8: Let the onions develop some color, then add tomato paste and cook until caramelized, then add the capsicum paste.

9: Cook until the paste thickens considerably, then add the soaked and drained rice, mixing gently without breaking the grains.

10: Add 1 ¾ Cups of the stock, cover, and cook on a simmer for 12 minutes.

11: Let the rice rest for 10 minutes, then fluff it up.

12: Deep fry the chicken pieces until golden brown and salt immediately.

13: Serve the chicken and rice together.