Piquillo pepper chicken with spanish rice

Ingredients

• 3 cups chicken broth
• 1 small handful golden raisins
• 3 tablespoons extra-virgin olive oil
• ½ teaspoon turmeric
• 1 pinch saffron threads or 1 envelope saffron powder
• 1½ cups white rice
• 4 skinless, boneless chicken breast halves
• Salt and freshly ground pepper
• 4 jarred piquillo peppers or 2 jarred roasted red peppers, drained and sliced
• ½ cup dry sherry
• 2 tablespoons butter, chilled and cut into pieces
• ½ cup chopped flat-leaf parsley
• ½ cup sliced almonds, lightly toasted