Then, add the tomato paste, tomato sauce, pureed tomato, and water. Now, mix well, cover, and let it come to a rolling boil for 5 minutes before lowering the heat to medium and letting it simmer for half an hour or until cooked.
After that, remove the whole spices from the broth and save the remaining broth. Then remove the chicken and add it to a pan or air fryer to crisp up. I broiled for a few minutes.
Transfer the cooked rice to a large serving platter and place the chicken on top of it. You can also garnish with freshly chopped parsley, toasted almonds, or pine nuts if you want to add some crunchy texture.