Chicken Stew (Estofado de Pollo) 5 tablespoons lard or olive oil 2 small onions, chopped 10 small cloves garlic, peeled and chopped 3 1/4 pounds tomatoes, skinned, seeded and chopped 1 (8 to 10 ounce) jar pitted green olives 1/4 pound raisins 2 tablespoons granulated sugar 1 1/2 tablespoons dried thyme (or substitute oregano) 2 to 2 1/2 tablespoons broken cinnamon sticks Salt to taste 1/4 pound whole almonds 1 (2 1/2 to 3 pound) chicken, cut into serving pieces     with 3/4 of skin removed Garlic salt 1/2 (7 ounce) can pickled serrano chiles (or substitute     slightly more canned jalapenos) 1/4 cup parsley, minced Heat half the fat in large pot over medium heat. Add onions and garlic; cook until just soft but not browned. Add tomatoes. Chop half the olives and raisins (reserving remaining portions), add them to pot and continue to cook for 2 minutes. Add sugar, thyme, cinnamon sticks and salt, and cook 5 minutes; allow to cool. Meanwhile, boil almonds for 5 to 10 minutes, allow them to cool; remove the skins. Place cooled sauce mixture and half the almonds in a blender and blend for 1 minute. You may have to do this in 2 batches. Sprinkle chicken pieces with garlic salt and fry in remaining lard or oil over medium to medium-high heat in a large pot or Dutch oven until well browned. Strain blended sauce into pot with chicken. Add to pot the reserved whole olives, raisins and almonds, half-can of chilies with juice, and parsley; simmer, covered for 20 minutes, or until chicken is tender and sauce has thickened. Serve over white Oaxaca.