Directions

1In a large shallow dish, combine the flour, paprika, 1 teaspoon of the salt, and the black pepper and stir to blend. Dredge the chicken pieces in the flour mixture to coat on all sides, shaking to remove any excess.

2In a large heavy saucepan, heat the vegetable oil and 1 tablespoon of the butter over medium-high heat. Cook the chicken in batches until lightly browned, 3 to 4 minutes per side. Drain on paper towels.

3Melt the remaining 1 tablespoon butter in the pan. Add the onions, bell peppers, celery, bay leaf, curry powder, thyme, and red pepper. Cook stirring, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and their juices, the chicken broth, sugar, and the remaining 1 teaspoon salt. Stir to blend and reduce the heat to medium. Add the cooked chicken and cook, stirring occasionally, until the meat is tender but not falling from the bones, about 1 hour.

4Remove from the heat and adjust the seasoning, to taste. Serve hot over the steamed white rice. Garnish with raisins and almonds.