2 chicken breasts with bone
1 onion, cut into four pieces
2 cinnamon sticks
1 tablespoon of dried orange peel
2 liters of water
1/4 cup (chopped) of almonds without skins (optional)
1 tablespoon of olive oil
1 cup of rice
Salt to taste
2 chicken breasts with bone
1 onion, cut into four pieces
2 cinnamon sticks
1 tablespoon of dried orange peel
2 liters of water
1/4 cup (chopped) of almonds without skins (optional)
1 tablespoon of olive oil
1 cup of rice
Salt to taste
Place the chicken, onion, cinnamon, and dried orange peel in a pot
Add cold water
Add salt and simmer over low heat until the chicken is tender and starts to fall off the bone
Reserve the chicken and broth separately
Remove the chicken from the bone and reserve it warm
Strain the broth and set aside one cup for later use in cooking the rice
Put the cup of rice into a pot and add the remaining broth
Cook until the rice is tender, then remove it from the pot when it's well done
Fry sliced almonds in a non-stick skillet with olive oil until golden brown
Assemble the dish
Place the chicken breasts on a serving plate, drizzle with reserved broth, and put the cooked rice in the center of the plate
Garnish with golden-brown almond slices.
