extra virgin olive oil
4 cloves of garlic, halved
10 skinned almonds
1 whole chicken breast, cut into 1-inch pieces
1 onion, diced
2 ripe tomatoes, finely chopped
3 cups arborio rice
8-8.5 cups chicken stock or water
1.5 tsp smoked paprika
pinch of saffron (optional) 1 bay leaf
1 clove
Salt
Pepper
parsley
 
Heat a frying pan over low medium heat with the bottom covered in oil and when it is hot, fry the garlic and the almonds until they are golden and not burnt. Set aside the garlic and almonds. In the same oil, brown the chicken pieces and set aside.   In the same oil, fry the onion, and when it is golden, add the tomato. Once the vegetable mixture has thickened, add the chicken, spices, salt and chicken stock.   Bring the mixture to a boil, then add the rice and cook over low heat until the rice is ready. Shortly before it is ready, mash the almonds and garlic and use a little broth to make a paste, which is added to the stew. Before serving, check the salt and sprinkle with finely chopped parsley.