Saute onion, green pepper and garlic in oil until tneder, stirring occasionally. Add flour, stir just until flour starts to brown. Stir in tomato paste, broth, salt, sugar and Tabasco sauce. Cook and stir until mixture comes to boil and thickenes. Stir in chicken and black pepper. Simmer uncovered 5 minutes or until chicken in heated through. Serve over hot cooked rice.
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|Serving Size: 1 Serving (346g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 218 (58%)|
|Amt Per Serving||% DV|
|Total Fat 24.2g||32 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 11.3g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 84mg||26 %|
|Sodium 939.1mg||32 %|
|Potassium 780.1mg||21 %|
|Total Carbohydrate 16.6g||5 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 13.6g|
|Protein 24.5g||35 %|
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Calories per serving: 378
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