Heat oil in heavy wide pot over medium-high heat. Quickly cook ham; remove and set aside. Sprinkle the chicken with salt and pepper. Cook for 5 minutes each side; remove and set aside. Add half of smoked paprika to the drippings and then add the vegetables; cook until slightly soft.
Add ham and chicken back to pot. Add broth, parsley and remaining smoked paprika. Cook on medium until chicken is cooked through and liquid is reduce by half.
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|Serving Size: 1 Serving (1903g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 593 (52%)|
|Amt Per Serving||% DV|
|Total Fat 65.9g||88 %|
|Saturated Fat 18.9g||95 %|
|Monounsaturated Fat 27.6g|
|Polyunsanturated Fat 13.6g|
|Cholesterol 348.1mg||107 %|
|Sodium 4538.8mg||157 %|
|Potassium 2503mg||66 %|
|Total Carbohydrate 16.5g||5 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 13.4g|
|Protein 114.2g||163 %|
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Calories per serving: 1139
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