Uge's Chicken and Rice

One of my oldest friends is Colombian and used to make me this dish from her childhood. In brief: brown a bunch of chicken (I remove the skin) in a Dutch oven, then remove it. In the vacated pot sautee a chopped up onion and a chopped up green pepper; put the chicken back in, along with a can of tomatoes, half a cup of white wine, salt to taste, and a half cup of slivered almonds. Cover and simmer for about an hour and a half, until the chicken falls from the bone, and serve over rice. Soooo scrummy.