Saute onions. Heat oil in a large frying pan over medium heat. Add onion and garlic and season with salt. Cook, stirring occasionally, until onions are soft and translucent but not browned.

Add tomato. Add tomato, the measured teaspoon of salt, sugar, stick of canela, cumin, chili powder, allspice, and cook until tomato has broken down into a sauce.

Add chicken. Add chicken, raisins, almonds, and chicken broth and cook until chicken is hot and has soaked up some of the tomato sauce.

Serve. Stir in parsley and serve with white rice or use as a filling for chiles rellenos.