For the Liberian rice casserole, first defrost the chicken. Divide into 8 portion pieces. Season with salt and pepper. Heat oil in frying pan and brown chicken pieces on all sides for 10 minutes. Remove.
Boil water with salt, add green beans and cook for 15 minutes. In the meantime, cut bacon into cubes and add to oil with diced onions. Roast until light brown.
Rinse the long grain rice and fry it with the oil and the bacon and onions for 5 minutes, extinguish with beef broth. Fold in the paradeis pulp. Cut the tomatoes into cubes. Add the tomatoes with the chicken pieces. Stir briefly and let bubble. Cook at lowest heat for 25 minutes.
Drain the green beans and add. Add drained shrimp and cook again for 5 minutes. Season with salt and pepper. Rinse and dab parsley, chop and stir in.
Serve Liberian rice casserole in a baking dish and garnish with lemon wedges.