Wash the chicken with vinegar and salt, then rinse well with water.

Boil the chicken. Once the water boils and foam appears, remove the foam and change the water. Pour hot water over the chicken, add the onion, whole spices, and 1 tablespoon salt. Let the chicken cook until done.

Soak the rice for 1 hour.

Peel the eggplant and fry it in plenty of oil. Arrange the fried eggplant in the pot you will use for cooking the rice. Slice the tomatoes into rounds and layer them with the eggplant. Add 2 or more tablespoons of oil, depending on the amount of rice. Rinse and drain the rice, then spread it over the eggplant.

Strain the chicken broth to remove the spices, then pour 2 cups of chicken broth over the rice. Let the rice cook and simmer. Do not add extra salt since the broth already contains salt.