2 1/2 lb. frying chicken cut into serving pieces
2 c. water
1 tbsp. salt
1/4 tsp. pepper
1 bay leaf
1/4 c. butter
2 c. chopped onion
1 c. uncooked rice
1 c. chopped celery
1 clove garlic
1 lb. ham, cooked & cubed (1")
1 (28 oz.) can tomatoes
1 lg. green pepper, chopped
1/2 tsp. thyme
1/4 tsp. cayenne pepper

1. Rinse chicken pieces and place in 6 quart Dutch oven. Add water, salt, pepper and bay leaf. Cover and bring to a boil over medium high heat. Reduce heat to low and simmer approximately 45 minutes.

2. Remove chicken from broth and cool. Remove meat from bones and cube; set aside.

3. Pour broth into a 2 cup measuring cup. If necessary add water to make 2 cups. Discard bay leaf.

4. Melt butter in Dutch oven over medium-low heat. Add onions, celery and garlic. Saute until tender about 5 minutes. Add ham, tomatoes, green pepper, thyme, cayenne and chicken cubes and broth. Bring to a boil and add rice. Cover, reduce heat to low and simmer for time recommended for rice. Serve in soup bowls. Garnish with parsley. Serves 8.