1. Place chicken in stock and bring to a boil. Simmer until cooked through. Set aside and keep warm.
2. Meanwhile, puree the chilies, garlic paste, bread, almonds, and cilantro in a blender, being sure to add water
3. Transfer this mixture to a heavy pan, add salt, and simmer until well blended and thick
4. To serve, arrange the chicken on a bed of rice, pour the sauce over the top and drizzle with lemon juice
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