Chicken Picadillo

2 Cans (16 ounce) whole tomatoes, chopped
1 Cup golden raisins
2 Tablespoons chopped green chilies
2 Teaspoons sugar
2 Teaspoons cinnamon
1 Teaspoon salt
1/2 Teaspoon cumin
1/4 Teaspoon ground red pepper
2 Tablespoons oil
16 skinless chicken thighs
1 Cup chopped onion
4 Cups hot cooked rice
1/2 Teaspoon sliced almonds (optional)
Mix together tomatoes, raisins, chilies, sugar, cinnamon, salt, cumin, and red pepper in a bowl; set aside. Heat oil in large skillet over medium-high heat. Add chicken and cook, turning to brown all sides, about 10 minutes. Cook and stir onion 2 to 3 minutes until soft. Drain off excess fat. Add tomato mixture. reduce heat to medium. Cover; cook about 15 minutes or until chicken is fork tender. Uncover; cook 5 minutes longer. Serve chicken and sauce over hot cooked rice. Sprinkle with almonds. Serves 8.