| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Casseroles, Poultry | 4 | Servings | |
INGREDIENTS
| 1 | tb | Corn oil |
| 1 | Onion,large,chopped | |
| 1 | cn | Tomatoes,undrained(16oz) |
| 1/4 | lb | Ham,sut in julienne strips |
| 1/2 | ts | Cinnamon,ground |
| 1 | pn | Nutmeg,ground |
| Scallions,cut in 2" pieces | ||
| 1 | Chicken,cut in pieces(3-4lb) | |
| 2 | Garlic cloves,chopped | |
| 1 | c | Chicken broth |
| 1/2 | ts | Tabasco sauce |
| 1 | pn | Cloves,ground |
| 4 | Carrots,large,cut/2" pieces | |
| Rice,hot cooked |
INSTRUCTIONS
1. Heat oil in a large skillet; brown chicken pieces on all sides. 2. Remove chicken and set aside. 3. Saute onion and garlic in the same skillet until golden; drain excess fat. 4. Add tomatoes, broth, ham, Tabasco sauce, cinnamon, cloves and nutmeg to skillet; mix well. 5. Return chicken to skillet; cover and simmer 15 minutes. 6. Add carrots and scallions; cover and cook 10 minutes longer, or until chicken is tender. 7. Remove chicken and vegetables with a slotted spoon to serving platter; keep warm. 8. Cook pan juices over high heat, uncovered, until reduced by half; spoon over chicken. 9. Serve with rice if desired. Posted to MM-Recipes Digest V5 #012 by BobbieB1 <BobbieB1@aol.com> on Jan 11, 1998
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