Chicken and Rice Through the Centuries – Garden & Gun

Ingredients

• 1 chicken, cut into serving pieces, skin on (the breast should be quartered; or use 4 thighs and 2 breast halves, cut into quarters)
• 3 unpeeled garlic cloves, lightly crushed
• ½ medium white onion, chopped
• Chicken broth or water, to cover
• 1 tsp. salt
• 1¾ cups long-grain rice
• 3 tbsp. vegetable oil, plus more if needed
• ½ medium white onion, finely chopped
• 3 garlic cloves, peeled and finely chopped
• 2 tomatillos, finely chopped
• 1¼ lb. tomatoes, chopped and blended
• About 20 saffron threads
• 1 large sprig flat-leaf parsley
• 1 clove, lightly crushed
• 1 allspice berry, lightly crushed
• Chopped parsley, for garnish