1. Prepare the Chicken:

• Season the chicken fillets with salt, black pepper, and paprika to taste.
• Heat olive oil in a large skillet over medium-high heat.
• Add the seasoned chicken fillets and cook for 5-7 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.

2. Cook the Vegetables:

• Add a bit of vegetable oil to the same skillet if necessary and heat over medium heat.
• Sauté the chopped onions until soft and translucent.
• Add the grated carrot and chopped blue (red) onion, cooking until tender.

3. Make the Sauce:

• Stir in 2 tablespoons of tomato paste, mixing it well with the vegetables.
• Pour in 150 ml of hot water and stir until combined. Let the sauce simmer gently until it thickens slightly.

4. Prepare the Rice:

• In a medium pot, combine 1 cup of rice, 2 cups of water, 1 tablespoon of tomato paste, and a pinch of salt.
• Bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes until the rice is tender and the water is absorbed.
• Fluff the rice with a fork and set aside.

5. Combine Ingredients:

• Stir the chopped pepper and corn into the cooked rice.
• Add the rice mixture to the skillet with the vegetable sauce, combining everything well.

6. Slice and Serve:

• Slice the cooked chicken fillets into strips.
• Arrange the sliced chicken over the rice and vegetable mixture in the skillet.
• Garnish with freshly chopped dill before serving.