3 liters of water
2 chicken breasts
1 whole onion
4 pieces of cinnamon stick
1 sheet of salt
0.5 kg lean beef, cut into small pieces
4 tablespoons (scoop) of unsalted butter
1 tablespoon of dried oregano
1/2 teaspoon of ground cumin
0.5 kg rice
Salt to taste
150 g pine nuts
200 g almonds without skin
3 liters of water
2 chicken breasts
1 whole onion
4 pieces of cinnamon stick
1 sheet of salt
0.5 kg lean beef, cut into small pieces
4 tablespoons (scoop) of unsalted butter
1 tablespoon of dried oregano
1/2 teaspoon of ground cumin
0.5 kg rice
Salt to taste
150 g pine nuts
200 g almonds without skin
Cook the chicken breasts with onion, cinnamon stick, and salt in a large pot with 3 liters of water over medium heat for about an hour or until they are tender
Strain the broth and reserve it separately from the cooked chicken
Set aside
In another pot, sauté the ground beef in 3 tablespoons (scoop) of unsalted butter for about 10 minutes or until lightly browned
Season with oregano and cumin
Add the rice and remaining butter; sauté lightly
Add the reserved broth, season with salt, and let it simmer for 20 minutes
Remove from heat, stir well, and reserve
In a frying pan greased with butter, toast the pine nuts, stirring constantly
Then toast the almonds. Reserve
Transfer the rice to a serving dish
Dice the cooked chicken breasts into small pieces and distribute over the rice
Cover with toasted almonds and pine nuts and serve.
