Put slightly salted water in a pot to come to a boil. Cut up the chicken into thighs and legs. Put them in boiling water for 10-15 min. Take them out and leave aside. Wash the rice and drain out its water.
In a pan, heat the oil, put the rice to fry, while stirring nonstop. Fry until it turns transparent and reddens slightly. Remove from heat and pour in a suitable tray that fits in the oven. Add a few black pepper grains, or ground, if desired. Arrange the chicken on top. Place tray on the lower element in the oven.
Dilute the chicken broth cube with 4 1/2 cups of the water in which you boiled the chicken. Pour this over the rice. Try it and if necessary add some more salt. Put in the oven at 437°F (225 °C) for 20 min., then at 392°F (200°C) for 30 min. to finish baking.