INSTRUCTIONS

Begin by preparing your chicken.

Remove the neck and giblets, and pat the chicken dry with paper towels.

In a large stockpot, place the whole chicken and pour enough water to cover it completely.

Season with salt and pepper.

When the chicken comes to a boil, skim any fat that rises to the top.

Peel and cut the small onion in half and place in the pot along with the bay leaves, lemon, and cloves.

Cover halfway and let simmer on medium-high heat until the chicken is cooked through, about 1 hour.

Remove the cooked chicken and set it aside to cool.

Once it has cooled enough to handle, shred the breasts into coarse chunks.

Place the cooked chicken legs and wings on a baking pan and broil until golden brown and crispy on top. (This step is optional, you can shred these parts of the chicken with the breast if you prefer.)

Add the vegetable oil to a pan and heat for 1-2 minutes on medium-high.

Add the almonds and cook for 2-3 minutes, constantly mixing until golden brown.

Repeat with remaining nuts and set aside.

Rinse the rice 3 times or until the water runs clear.

Drain the water and set it aside.