2 tablespoons olive oil
225 grams minced chicken
150 grams long grained rice
1 liter tomato juice
Salt and freshly milled black pepper
1 teaspoon caraway seeds
Pinch each of sugar and cayenne
2 tablespoons chopped parsley to garnish
-Finely dice the onions.
-Heat the oil in a large saucepan and fry the onions until transparent, stirring from time to time.
-Add the minced chicken and rice and fry for a few minutes,stirring occasionally.
-Add the tomato juice, season with salt and pepper, then bring to the boil.
-Cover the pan and reduce the heat,then simmer for 20 minutes.
-Finally season with caraway seeds,sugar and cayenne and sprinkle with chopped parsley.