Halve the chicken fillet horizontally. Clean and slice the bell pepper.

Mix together the sour cream, crushed garlic, Fajita seasoning and salt and pepper in a bowl.

Place the chicken pieces in the marinade and let marinate for at least 1 hour.

Preheat the oven to 180 degrees. Chop the onion and heat it in a pan with olive oil. Add the rice and curry powder. Add the bell pepper to the pan. Add the chicken stock and 800 ml of water.

Mix well and pour into a baking dish greased with olive oil. Place the chicken fillets on top and pour over the sauce. Bake in the oven for 45-55 minutes.

Divide the chicken and rice dish among plates and serve. Enjoy!