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Boil the chicken in the water until completely cooked and tender. Drain the liquid and keep.
Take the chicken from the bones and cut into pieces. Put into a container and refrigerate overnight with the liquid.
Melt the butter in a large pan and cook the almonds for about 5 minutes. The butter will be brown.
Remove the layer of fat that has formed on top of the chicken stock and heat so it is a liquid again.
Add the washed and drained rice to the butter and almonds, the salt and pepper, chicken pieces and five cups of the chicken stock adding water if there isn't enough.
Stir, cover with a lid and cook gently until all the liquid has been absorbed.
Leave to rest 10—15 minutes before serving.