Put the chicken in a pot (pressure cooker is better), season and boil in water for about 20 minutes. Wash and strain the rice. Then fry the rice in a second pot with butter for 5 minutes, stirring. Add a little salt while stirring.
2
Next, the canned chickpeas can be added to the pot of rice. Mix well and then add 750 ml of water. Add the vegetable stock if desired. Let everything simmer for about 5 minutes.
3
Then cook the rice over a low heat for another 20 minutes or until the liquid has evaporated. Pick the cooked chicken into small pieces and mix with the rice. To serve, you can decorate with parsley.