In a large pot, add the chicken breasts and chicken broth. Bring it to a boil and then reduce the heat to low. Simmer the chicken for 20-25 minutes or until cooked through.
Remove the chicken breasts from the pot and set them aside to cool. Reserve the chicken broth.
Rinse the rice and drain. In a pot, add 2 cups of the reserved chicken broth and bring it to a boil. Add the rice and reduce the heat to low. Cover the pot and cook the rice for 20 minutes or until it’s fully cooked and tender.
Heat 2 tablespoons of vegetable oil over medium heat in a separate pan. Add the minced garlic and stir for 1 minute.
Add the finely chopped walnuts, cinnamon, allspice, salt, and black pepper. Stir for 2-3 minutes until the walnuts are toasted and fragrant.
Soak a slice of white bread in ¼ cup of the reserved chicken broth. Add the soaked bread to the walnut mixture.
Puree the walnut mixture with the soaked bread and remaining chicken broth in a blender or food processor until smooth.
Shred the poached chicken breasts with a fork.
To serve, place a scoop of rice on a plate, then add the shredded chicken on top. Drizzle the walnut sauce over the chicken and rice.

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