1 cup water
1 teaspoon vegetable oil
1 1/2 cups rice
12 eggs
1 large onion, diced
2 (15 ounce) cans tomato sauce
1/2 cup water
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon paprika
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 teaspoon chopped onion
1/4 teaspoon ground black pepper
2 cubes chicken bouillon
Place the water, oil, rice, eggs, onion, tomato sauce, water, paprika, garlic powder, salt, paprika, oregano, red pepper flakes, chicken bouillon cube on a separate plate.
Cut the chicken into 4 pieces and place them in the same bowl with the water mixture. Mix together and mix with the rice mixture.
Top each piece of chicken with 1/2 cup of the egg mixture. Cook 1 to 2 minutes on each side or until chicken is cooked through and no longer pink. Place the chicken over the chicken, brown side up.