Chicken thigh meat/chicken breast moderate amount of green peppers 1 onion half tomato 1 potato 1 step 1

Chicken cut into pieces, marinade ingredients: thyme, basil, black pepper, marinade time: half an hour. Meanwhile, wash and cut the veggies;

Step 2

Melt the butter in a hot pan, sauté the diced onion, then add the marinated chicken and sauté until the color turns white, then sauté the potatoes until they are raw;

Step 3

Add the tomatoes, and sauté them until they release the water, then add 1-2 tablespoons of ketchup, and then add the hot water, salt, and monosodium glutamate (MSG), and simmer until the potatoes are soft;

Step 4

Melt the tomatoes, and then add 1-2 tablespoons of tomato paste, and add hot water, salt, and MSG. Step 4

Place the rice on a flat surface in a baking dish, preferably with leftover rice that is hard and dry;

Step 5

Spread the rice with the soup and juice, and then spread a layer of mozzarella cheese on top of the rice.

Step 6

Spread the peppers, and then a layer of mozzarella cheese on top of the veggies.

Step 6

Place the peppers, then a layer of mozzarella cheese on top of the veggies.

Step 6

Please note: The tomatoes will be cooked until they are soft. Cheese;

Step 7

Oven temperature setting: 200 degrees. Time setting: 10 minutes. Finish!