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
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|Serving Size: 1 Serving (107g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 189 (100%)|
|Amt Per Serving||% DV|
|Total Fat 21.1g||28 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 12.3g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 0mg||0 %|
|Sodium 233.1mg||8 %|
|Potassium 18.6mg||0 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.2g|
|Protein 0.3g||0 %|
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Calories per serving: 189
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