1 Tablespoon Corn oil
1 each Chicken, cut in pieces (3-4 lb)
1 each Onion, large, chopped
2 each Garlic cloves, chopped
1 can Tomatoes, undrained (16oz)
1 cup Chicken broth
1/4 Pound Ham, cut in julienne strips
1/2 teaspoon Tabasco sauce
1/2 teaspoon Cinnamon, ground
1 pinch Cloves, ground
1 pinch Nutmeg, ground
4 each Carrots, large, cut in 2″ pieces
1 Scallions, cut in 2″ pieces
Rice, hot cooked
Yield: 4 servings
Heat oil in a large skillet; brown chicken pieces on all sides. Remove chicken and set aside. Sauté onion and garlic in the same skillet until golden; drain excess fat. Add tomatoes, broth, ham, Tabasco sauce, cinnamon, cloves and nutmeg to skillet; mix well. Return chicken to skillet; cover and simmer 15 minutes. Add carrots and scallions; cover and cook 10 minutes longer, or until chicken is tender. Remove chicken and vegetables with a slotted spoon to serving platter; keep warm. Cook pan juices over high heat, uncovered, until reduced by half; spoon over chicken. Serve with rice if desired.