Boil for about 30 minutes, cleaned, washed and cut into portions chicken with an onion and a carrot in lightly salted water. Stew fat chopped onions and carrots, add the tomatoes, peeled and chopped, peppers, also chopped and clean and washed rice. Pour the chicken broth and bring to a boil over moderate heat until completely tender vegetables. Submit meat and parsley, finely chopped. Allow the dish to boil for another ten minutes and remove from heat. Optional can serve immediately or to roast in the pan, until the chicken catch a nice crust.