Preparing : Simmer chicken in salted water for about 35 minutes or until tender; drain. Bone and dice. Set aside, reserving broth. Boil chestnuts for 10 minutes. Peel and cut into 2-3 pieces. Set aside. Scrape carrots. Cut into 1/2 cm (1/4 inch) thick slices lengthwise. Cut each slice into 2 1/2 cm (1 inch) long pieces. Saute carrots in melted margarine, covered, for 4-5 minutes. Wash and drain rice. Stir in carrots; mix well. Saute for 1-2 minutes. Complete volume of reserved broth to 3 1/3 cups. Add rice-carrot mixture. Blend in chestnuts. Season with salt and sugar. Cover and simmer for 15-20 minutes or until rice is tender; drain. Sprinkle with spices. Cover and let stand for 20 minutes before serving. Toss slightly. Place on a serving plate. Arrange diced chicken over pilaf. Serve hot.
Good Apetite.