How to make
Heat the oil in a deep pan and braise the cleaned and finely chopped onions. If using small onion heads, you can leave them whole or halved. Once the onions soften, add the chopped garlic and the rice, which you've washed in water several times over and strained.
Stir and braise the rice lightly. Remove from the stove and add salt and black pepper. Transfer into a tray and distribute the pieces of chicken on top, while also seasoning with a little salt and black pepper if desired.
Top the tray off with water (rice:water - 1:3), stir lightly, put the chicken pieces in their place again and put to bake until ready in a moderate 390°F (200 °C) oven. Once the rice absorbs the water and the chicken gains a slight crisp, it's ready.
