Boil vegetable stock (water, carrots, celery, onions, salt and pepper) Add chicken and boil for 5 minutes, left chicken and set aside.
Mix pistachio, rosemary, thyme and raisins, stuff chicken with the mixture.
Drain rice and place in a tajin (oven dish); pour half the milk, season with salt and pepper.
Place stuffed chicken on top of the rice, pour remaining milk and cream (some cream can be brushed on top of the chicken to have a golden color in the oven.
Bake tajin in oven for about an hour or until chicken is cooked.
Note that an aluminum foil tent should be placed for half the cooking duration.
