Season the chicken with salt and pepper. In a large Dutch oven, heat the oil until not quite smoking. Lightly brown the chicken over medium-high heat, allowing about 3 minutes per side. Remove from the pan and set aside.
In the same oil, fry the almonds over medium-high heat until fragrant and slightly darkened, about 2 minutes. Do not scorch. With a slotted spoon, remove the almonds to a small bowl. Cover with boiling water and let soak 45 minutes.
While the almonds soak, fry the bread in the same oil over medium-high heat until golden brown on both sides. Remove from the pan and let drain on paper towels. Pour off and discard about half the fat from the pan; set the pan aside.
Prepare the onion and garlic as directed above. While they roast, bring a medium saucepan of water to a boil and add the tomatoes. Cook over high heat for 15 minutes and drain. When the onion, garlic, and tomatoes are cool enough to handle, peel them and process together in a blender until smooth, working in batches if necessary.
Over medium-high heat, reheat the reserved fat in the Dutch oven until not quite smoking. Carefully add the tomato mixture (it will splatter), add 1 teaspoon salt or to taste, and cook, covered, over medium-high heat, stirring frequently, until slightly concentrated, about 15 minutes.
In a coffee or spice grinder or with a mortar and pestle, grind the cloves, pepper, and canela to a powder.
Process the ground spices, oregano, chicken stock, almonds, and fried bread in a blender or food processor until smooth (about 2 minutes on high setting).
Add to the tomato sauce and stir to combine. Bring the mixture to a boil and add the browned chicken pieces, raisins, olives, capers, and jalapeño slices. Taste the sauce and adjust the seasoning. Reduce the heat to low and simmer, covered, until the chicken is tender, about 20 minutes.