2 tbsp. vegetable oil
1 lb. 2 oz. chicken thighs, skinned, boned & cubed
1/2 tsp. salt & pepper
1 c. drained, canned whole tomatoes, chopped
1/4 c. tomato paste
1 tbsp. seeded & minced hot green chili pepper (optional)
2 bay leaves
1/2 tsp. ground ginger
3 c. water
5 oz. boneless "fully cooked" smoked ham, cubed
4 oz. uncooked reg. long grain rice
1 cube Knorrs chicken flavor bouillon

In 12 inch nonstick skillet heat oil over high heat. Add chicken, sprinkle with salt and pepper, saute until browned on all sides, 3-5 minutes. Remove from skillet and set aside.

To same skillet add tomatoes, paste, chili peppers, bay leaves and ginger and cook over high heat, stirring constantly to prevent burning, until liquid has evaporated and mixture is a paste. Add water, chicken, ham, rice and broth mix and bring to a boil. Reduce heat, cover and let simmer, stirring occasionally to prevent sticking, until rice is tender, about 30 minutes. Remove and discard bay leaves before serving.