|Broiler fryer chicken||2 1⁄2 Pound|
|Water||2 Cup (32 tbs)|
|Onions||2 Large, chopped to make 2 cups|
|Garlic clove||1 Large, crushed|
|Butter/Margarine||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Cooked ham||1 Pound, cubed|
|Canned tomatoes||1 3⁄4 Pound (1 Can Of 1 Pound, 12 Ounces)|
|Green pepper||1 Large, halved, seeded, and chopped|
|Thyme leaf||1⁄2 Teaspoon, crumbled|
|Uncooked regular rice||1 Cup (16 tbs)|
1 In a large kettle or dutch oven,place the chicken.Add water, salt, pepper, and bay leaf; bring to boil; reduce heat and cover.
2 Simmer for 45 minutes, or until the chicken is tender; remove chicken from the broth. When cool enough to handle, remove meat from the bones and cut into cubes; set aside.
3 Into a 2-cup measure, pour the broth: remove bay leaf. Add water, if necessary, to make 2 cups; reserve.
4 In the same kettle,saute onions and garlic in butter or margarine until soft.Add ham, tomatoes, green pepper, thyme, cayenne, and reserved chicken and broth. Heat to boiling; stir in rice; reduce heat and cover. Simmer, following the rice label for cooking.
5 Serve in large bowls.