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1
Place chicken in a large stockpot or Dutch oven and cover with the water, along with 1 of the chopped onions, and bring to a boil.
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2
Once it reaches boiling, lower the heat and let simmer on a high enough heat to keep the water just under the boiling point, until the chicken is cooked, about 45 minutes or so.
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3
Remove chicken from broth, but save the cooking liquid.
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4
Let the chicken cool slightly, then skin and bone it, and cut the meat into bite size pieces and set aside.
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5
Set a bowl in the sink with a colander set inside it and pour in the broth from the pot to strain it.
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6
Measure out 3 cups of the liquid for this recipe.
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7
Melt butter in large skillet and saute remaining 2 chopped onions until tender.
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8
Remove onion from pan using a slotted spoon and set aside with the chopped chicken meat.
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9
Add the almonds to the same pan and cook on low just a few minutes until golden (be careful not to burn them).
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10
Remove nuts from pan and add to the chicken mixture and proceed with one of the two options below then jump to the end of these steps.
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11
STOVETOP INSTRUCTIONS: Add the 3 cups reserved liquid, the raisins, and the salt and pepper to the same pan and bring to a boil.
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12
Add rice, cover, and reduce heat.
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13
Simmer rice 20 minutes or until tender.
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14
OR RICE COOKER INSTRUCTIONS: If you have a rice cooker, dump contents of skillet (the nuts and any remaining butter), along with the raw rice, 3 cups broth, raisins, and salt & pepper into a rice cooker, stir to even out the ingredients, and cook according to rice cooker instructions.
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15
When rice is finished, add the chicken mixture to the rice and toss with a fork to fluff and mix and serve.
