After cleaning the chicken, place it in a large pot and add enough water to cover. Add the onion and garlic, sliced into medium pieces.

Once the water starts to heat up, add all the listed spices. Stir and let the chicken cook for about 30 minutes or a little longer until done.

Once cooked, remove the chicken from the pot.

Place the chicken on a baking sheet lined with parchment paper and bake in the oven at medium heat from the top until lightly golden.

Strain the chicken broth to remove the spices, onion, and garlic. Return the broth to the pot, add the rice, and pour in 2 cups of the broth.

Add all the spices for the rice except the bay leaves, cardamom, cinnamon sticks (unless using ground), and cloves. Add enough water to finish cooking the rice, along with 1 bouillon cube and the tomato paste. Make sure everything is dissolved, stir, and cook over medium heat until the rice is fully cooked.

Take the remaining chicken broth, add water if needed, and add 2 bouillon cubes. Stir and heat until hot, then cover. (This makes a concentrated, flavorful soup to enjoy.)

Once the chicken is golden, serve it with the cooked rice and garnish as desired.