Chicken Picadillo

--PHILLY.INQUIRER

-- 8 THIGHS BROILER-FRYER,SKINNED

1/2 ts SALT

16 oz WHOLE TOMATOES CHOPPED

1/2 ts CUMIN

1/2 c GOLDEN RAISINS

1/8 ts RED PEPPER

1 tb CHOPPED GREEN CHILIES

2 tb VEGETABLE OIL

1 ts SUGAR

1/2 c CHOPPED ONIONS

1 ts CINNAMON

1/4 c LICED ALMONDS

IN A SMALL BOWL,MIX TOGETHER THE TOMATOES,RAISINS,GREEN CHILIES,SUGAR,CINNAMON,SALT ,CUMIN,AND RED PEPPER AND SET ASIDE.IN A LARGE FRYING PAN,PLACE THE OIL AND HEAT TO MEDIUM HIGH.ADD THE CHICKEN AND COOK,TURNING,ABOUT 10 MINUTES OR UNTIL BROWN ON ALL SIDES. ADD THE ONION AND COOK,STIRRING 2 TO 3 MINUTES OR UNTIL SLIGHTLY TENDER.DRAIN OFF EXCESS FAT.ADD THE TOMATO MIXTURE;COVER,REDUCE THE HEAT T MEDIUM,AND COOK ABOUT 15 MINUTES OR UNTIL CHICKEN IS FORK TENDER.UNCOVER A COOK FIVE MINUTES LONGER.SERVE CHICKEN AND SAUCE OVER HOT COOKED RICE.SPRINKLE WITH ALMONDS.MAKES FOUR SERVINGS.