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Cover rice with 1 cup hot water, add 1 teaspoon of salt, mix and let stand for 2 hours. Heat oil in pan, add onions and fry until golden about 10 minutes. Add chicken and brown about 5 minutes. Remove onions and chicken to a bowl. Put 1 cup carrots on bottom of pan, layer in chicken and onions, top with remaining carrots. Drain the rice and add to pan along with chiles. Add 1 1/4 cups of water and 1 teaspoons salt. Cover and cook for 10 minutes. Reduce heat to low and cook for 30 minutes more. Remove from heat. Let pilaf rest for 10 minutes stir and serve
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