1 chicken, cut in pieces
1 med. onion, sliced
1 sliced green pepper
1/4 c. cooking oil
2 c. cranberry juice
1/4 c. blanched almonds
3/4 c. minute rice
1 tbsp. cornstarch
1 tbsp. soy sauce
1 tbsp. vinegar
1 tbsp. sugar
1/4 tsp. salt
1/4 c. raisins

Fry chicken in oil in uncovered pan for ten minutes until golden brown. Remove oil from pan. Add 1 cup cranberry juice that has been mixed with cornstarch, soy sauce, vinegar and sugar to chicken in pan. Cook, stirring until mixture is slightly thickened; cover and simmer 15 minutes. Add remaining cranberry juice and the remainder of ingredients; bring to a boil, then simmer for ten more minutes in covered pan. Turn off heat and let stand for five minutes. Serves 4.