"2 large onions, chopped"
"2 tablespoons of melted butter"
"1 tablespoon of a mixture of thyme, oregano, cinnamon, nutmeg, and black pepper"
"1 tablespoon of earthy oregano"
"1 1/2 kg chicken, cut into pieces"
"1 1/2 cups of tomatoes, peeled and seeds removed"
"3 cloves"
"1 strip of lemon zest"
"2 cinnamon sticks"
"2 tablespoons of salt"
"2 1/2 cups of water"
"2 cups of rice (420 g)"
"2 tablespoons of chopped parsley"
"2 tablespoons of chopped cilantro"
"1/2 cup of crispy fried almonds (76 g)"
"2 large onions, chopped"
"2 tablespoons of melted butter"
"1 tablespoon of a mixture of thyme, oregano, cinnamon, nutmeg, and black pepper"
"1 tablespoon of earthy oregano"
"1 1/2 kg chicken, cut into pieces"
"1 1/2 cups of tomatoes, peeled and seeds removed"
"3 cloves"
"1 strip of lemon zest"
"2 cinnamon sticks"
"2 tablespoons of salt"
"2 1/2 cups of water"
"2 cups of rice (420 g)"
"2 tablespoons of chopped parsley"
"2 tablespoons of chopped cilantro"
"1/2 cup of crispy fried almonds (76 g)"
"In a large, heavy pot, slowly fry the onion in butter until it's translucent and starting to brown."
"Add the spices and oregano and fry for another 2 minutes."
"Add the chicken pieces and fry until they're lightly browned."
"Add the tomatoes, cloves, lemon zest, cinnamon sticks, and salt."
"Add the water, stir, cover, and simmer slowly for 15 minutes."
"Rinse the rice in cold water until the water runs clear."
"Drain and add to the pot with the chicken and herbs."
"Let it come to a boil, then reduce heat, cover, and simmer slowly for another 15 minutes or until the chicken is tender and the rice is cooked."
"Stir occasionally during cooking."
"Remove from heat, let the chicken rest for 10 minutes before serving, if desired."
"Sprinkle with crispy fried almonds and serve in 15 portions."
