Cut the chicken breasts and livers into small pieces. Put them together with a little oil to stew, so that their color changes. Take them out and in the same oil, sauté the onion. Optionally, you can add grated carrot. Add the pre-washed rice and stir until fried.
Add paprika, mix, remove from the heat and then the remaining spices. Pour the blend into a pan, add the livers, chopped parsley, salt and top up with 4 and 1/2 cups of water. Put to bake until the rice absorbs the water. Dissolve the baking soda in yoghurt and mix it with the eggs, a pinch of salt and flour.
Pour the topping over the chicken and return it to the oven until browned.