Peel the garlic and roughly chop the green bell pepper, red bell pepper, parsley, and chili pepper.

Blend the garlic, green bell pepper, red bell pepper, parsley, chili pepper, salt, and black peppercorns into a coarse marinade paste.

Coat the chicken pieces with 2 tablespoons of the marinade paste. Refrigerate the chicken for 20 minutes.

Finely slice 2 onions for the onion sauce. Heat 1 tablespoon of vegetable oil in a large pot over medium heat.

Cook the sliced onions with 1 tablespoon of marinade and mustard for 3 minutes. Add vinegar, salt, and black peppercorns to season the onion sauce.

Cover and simmer the onion sauce over low heat for 15 minutes. Transfer the sauce to a bowl and keep warm.

Heat the remaining vegetable oil in the pot. Brown the marinated chicken pieces for 8 to 10 minutes, turning them until golden.

Add the remaining onion and dried mollusk to the pot. Cook for 3 minutes until the onion softens.

Pour 1 L of water into the pot and bring it to a boil. Cover and simmer the chicken for 25 minutes.

Remove the chicken pieces from the broth and reserve them. Add the mixed vegetables and chopped bell pepper to the broth.

Cook the vegetables in the broth for 10 minutes. Remove the vegetables and reserve them with the chicken.

Rinse the rice in a colander under cold water. Add the rinsed rice to the simmering broth.

Cover the pot and cook the rice over low heat for 20 minutes. Fluff the rice gently with a wooden spoon.

Boil the eggs in water for 9 minutes. Peel and halve the eggs.

Arrange the rice on a serving platter with the chicken, vegetables, and egg halves. Spoon the onion sauce over the top before serving.