Wash and cut chicken pieces into big chunks.

Combine the Chicken and Marinade ingredients in a container, cover and refrigerate for 1-2 hours, preferably overnight.

In a skillet, add 1-2 tbsp oil and add the chicken pieces and cook on high until well done. Remove and keep aside.

Reserve the marinate for later use.

In the same skillet, add 1-2 tbsp of oil and chopped onion. Stir fry until golden brown.

Drain the soaked rice and add to the onions. Add 3.5 cups of water and chicken cubes. Cook on medium high flame until rice absorb half of the liquid.

Add the reserved marinade and cooked chicken pieces. Stir a little and cook on medium high flame until all of the water has evaporated.

Turn the flame to lowest setting, add chopped bell peppers and gently stir to avoid breakage of the rice grains. Arrange lemon slices and chopped parsley on the top of the rice, cover and cook on steam (dum) for 10-15 minutes.

Serve hot! Enjoy!

NOTE: You can use 3.5 cups chicken stock instead of chicken cubes and water.