broiler-fryer chicken, cut up (about 3-1/2 pounds)
tablespoons all-purpose flour
tablespoons vegetable oil
large onion, coarsely chopped
cloves garlic, minced
can (14-1/2 ounces) stewed tomatoes
can (8 ounces) tomato sauce
cup sliced pickled jalapeños, drained
teaspoon ground cumin
cup toasted slivered almonds
Hot cooked rice (optional)
cup (4 ounces) SARGENTO® Bistro® Blends Shredded Taco Cheese
Rinse chicken; pat dry. Dust with flour and salt. In large skillet, brown chicken skin side down in hot oil over medium heat, about 5 minutes; turn. Add onion and garlic; cook 5 minutes more. Add stewed tomatoes, tomato sauce, raisins, jalapeños, cumin and cinnamon; heat to a boil. Reduce heat; cover and simmer 15 minutes. Uncover and simmer 5 to 10 minutes more or until chicken is tender and sauce is thickened.* Stir in almonds; serve over rice. Sprinkle with cheese.
*At this point, chicken may be covered and refrigerated up to 2 days before serving. Reheat before adding almonds.