Preparing :Simmer chicken breast in salted water for 35 minutes or until tender. Remove from liquid; drain. Cut into shreds. Set aside. Complete volume of broth to 3 1/3 cups; reserve. Cut chicken liver into 1 cm (1/2 inch) cubes. Saute with almonds in margarine until light brown: Stir in rice; mix well. Saute for a few minutes. Add hot broth, salt and saffron; mix well. Cover simmer for 15 minutes. Add chicken meat and peas. Cover and simmer for 5 minutes or until rice is tender; drain. Remove from heat. Let stand covered for 20 minutes before serving. Sprinkle with pistachionuts. Toss slightly. Serve hot.
Good Apetite.