Portion Size: 1 ½ cups; ½ cup chicken, ½ cup rice, ½ cup vegetable sauce mixture

Ingredients: Yields: 8 servings

Ingredients	Notes:
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	Wash, peel and diced
4 cups hot cooked rice	May use brown rice
1/2 teaspoon sliced unsalted almonds	Optional.

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Mix together tomatoes, raisins, chilies, sugar, cinnamon, salt, cumin, and red pepper in a bowl; set aside.
2	Heat oil in large skillet over medium-high heat.  Add chicken and cook, turning to brown all sides, about 10 minutes.
3	Cook and stir onion 2 to 3 minutes until soft.  Drain off excess fat.
4	Add tomato mixture.  Reduce heat to medium.  Cover; cook about 15 minutes or until chicken is fork tender.	Cook until chicken reaches internal temperature of 165 degrees F.
5	Uncover; cook 5 minutes longer. Serve chicken and sauce over hot cooked rice.  Sprinkle with almonds, if desired.