4 skinned chicken breast halves
1 c. lean ham, diced
1 c. onion, diced
4 cloves garlic, minced
1 c. red pepper, diced
1 c. green onion, sliced
1 can tomato sauce (8 oz.)
1/2 tsp. salt
1/4 tsp. red pepper
3/4 tsp. liquid smoke
1 bay leaf
1 3/4 c. rice, uncooked
2 cans chicken broth (10 1/2 oz. each)

Over medium heat place chicken in Dutch oven meat side down. Cover and cook 15 minutes. Turn chicken and add ham. Cover and cook 15 minutes. Remove chicken from pot and cool. Add onion, garlic, half of red pepper and half of green onions. Saute until crisp tender. Stir in chicken broth, tomato sauce, salt, red pepper, liquid smoke, bay leaf and rice. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove chicken from bone and shred. Add chicken and remaining red pepper chunks and green onions. Mix gently and cook until hot. Remove bay leaf.