| 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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