Sprinkle 4 1/2 pounds chicken pieces evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
Brown chicken in hot oil in a large skillet over medium-high heat 8 to 10 minutes on each side. Remove chicken from skillet, and drain, reserving 1 tablespoon drippings in skillet.
Add butter to skillet, and melt, stirring to loosen particles from bottom of skillet; add chopped onion, and sauté 4 minutes. Add long-grain rice, and sauté 4 minutes; add garlic, and sauté 1 minute. Stir in chicken broth and next 3 ingredients; return chicken to skillet. Sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; bring to a boil. Cover, reduce heat to low, and simmer 35 minutes or until rice is tender.
Uncover, fluff rice with a fork, and let stand 5 minutes before serving. Sprinkle evenly with green onions and nuts. Garnish, if desired.
Note: We used pick-of-the-chick (3 thighs, 3 breasts, 3 legs) for chicken pieces.