1 can (14.5 oz.) whole peeled tomatoes, undrained and chopped
2 Tbsp. Knorr® Chicken flavor Bouillon
1/2 cup pimiento-stuffed olives, roughly chopped
1/2 cup raisins
1/2 cup water
1/4 cup slivered almonds, toasted (optional)
Heat oil in 12-inch deep skillet over medium-high heat and brown chicken. Remove chicken from skillet and set aside.
Cook onion in same skillet over medium heat, stirring frequently, until tender, about 4 minutes. Stir in garlic and cook 30 seconds. Stir in remaining ingredients. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, about 25 minutes.
Serve, if desired, over hot cooked rice and garnish with toasted almonds.