1. Wash the chicken before cooking.
2. Use frying pan to warm up a couple of spoons of oil, put a bay leaf, cardamom, and throw onion chopped into large pieces. Fry everything on high heat and let all the spices disclose. Add chicken to the same stew pan and fry from all sides.
3. After frying, pour the chicken with boiling water and let it boil.
4. After boiling, reduce the heat and cook until ready for about 40 – 60 minutes. Season with salt 15-20 minutes before readiness.
5. Take the chicken out of the broth on a plate; let the broth through the sieve to make it clean and transparent.
6. In a separate saucepan, heat a few spoons of olive oil and add a mixture of spices and lemon zest.
7. Rinse the rice and add it to the heated saucepan. Fry rice for 2-3 minutes on a small fire and then pour a little bit of cooked broth. As a result, the broth should be higher than rice by 2-3 cm.
8. Bring the rice to the boil and reduce the fire. Let the rice cook for 30-35 minutes.
9. Serve the dish in a portioned cast-iron frying pan; decorate it with slices of lemon, cilantro, and sprinkle the surface with peppers. Frame the frying pan with a beautiful towel and put it on the wooden board.