6 chicken breasts
1/2 c. flour
1 tsp. salt
1/2 tsp. pepper
1/4 c. salad oil
1 c. chopped green pepper
1 minced garlic cloves
1 1/2 c. water
1 (14 oz.) bottle ketchup
1 c. chopped onion
1/2 tsp. thyme
1/2 c. white raisins
1/2 c. sauteed slivered almonds (optional)

Remove skin from chicken. Coat with mixture of flour, salt and pepper. Heat oil in skillet on medium high. Add chicken and brown. Remove chicken from skillet. Add onion, green pepper, and garlic. Saute until golden brown. Add water, ketchup and thyme. Mix well.

Add chicken, cover and bring sauce to a boil on high. Reduce heat to simmer and cook 30 minutes. Put chicken on platter surrounded with rice. Add raisins to sauce and pour over chicken. Sprinkle with slivered almonds and serve.