Chicken and Raisin Pilaf

A nice, hearty side dish that always reminds me of college because our cafeteria there served pilaf a lot.  It was never as good as this, though.

Chicken and Raisin Pilaf

2 Tbsp. oil
2 cups cooked chicken pieces
2 Tbsp. brown sugar
2 Tbsp. soy sauce
1/2 tsp. crushed red pepper
2 cups rice
2 tsp. chicken bouillon granules OR 1 chicken bouillon cube
4 1/4 cups hot water
1/2 tsp. cinnamon
1/4 tsp. ginger
1 cup raisins
1/2  cup green onions -- chopped
2 Tbsp. parsley

Heat oil in a large skillet over high heat. Brown chicken, reduce heat to medium, add brown sugar, soy sauce, and crushed red pepper. Stir until chicken is glazed and set aside. Pour water into skillet and add bouillon granules. Stir in rice, cinnamon, and ginger. Cover and bring to a boil. Reduce heat to low and simmer until liquid is absorbed, about 20 minutes. Remove from heat. Stir in chicken, raisins, onions, and parsley. Cover and let stand 5 minutes.