1 broiler-fryer (2 1/2 to 3 lb.)
2 c. water
1 tbsp. salt
1/4 tsp. pepper
1 bay leaf
2 lg. onions, chopped (2 c.)
1 lg. clove, garlic, crushed
1/4 c. butter (1/2 stick)
2 c. cubed cooked ham
1 (1 lb. 12 oz.) can tomatoes
1 lg. green pepper, halves, seeded, and chopped
1 tsp. leaf thyme, crumbled
1/4 tsp. cayenne pepper
1 c. long grain rice

Place chicken in a large kettle or Dutch oven, add water, salt, pepper, and bay leaf; bring to boiling; reduce heat and cover.

Simmer 45 minutes, or until chicken is tender; remove chicken from broth; reserve. When cool enough to handle, remove meat from bones; cut into cubes; reserve. Pour broth into a 2 cup measure; remove bay leaf; add water, if necessary to make 2 cups; reserve.

Saute onions and garlic in butter until soft in same kettle. Add ham, tomatoes, green pepper, thyme, cayenne, and reserved chicken and broth; bring to boiling. Stir in rice. Reduce heat and cover. Simmer, following rice cooking directions until done. Serve with French bread.