2 1/2 to 3 lb. fryer chicken, cut up
2 tsp. salt
1/4 tsp. pepper
2 (16 oz.) cans stewed tomatoes
1 c. water
1 c. uncooked regular rice
1/2 lb. fully cooked ham, cut into strips or little pieces
1/2 tsp. thyme
1/8 to 1/4 tsp. cayenne red pepper
1 clove garlic, crushed

I use plain tomatoes and saute green peppers and onions before I put anything in the Dutch oven. I also puree the tomatoes in the blender - our family doesn't like "hunks" of tomatoes.

Place chicken pieces in Dutch oven. (Or, if not using stewed tomatoes, saute green pepper and onions, THEN add chicken.) Sprinkle with salt and pepper. Pour tomatoes and water on chicken. Heat to boiling; reduce heat. Cover and simmer 40 minutes. Stir in rice, ham strips, thyme, red pepper, and garlic. Heat to boiling; reduce heat. Cover and simmer 20 minutes. Makes 4 servings.

(I always stretch this recipe. I use about another pound of chicken and an extra cup of rice. I also add extra water, about 1/2 - 1 cup. However, I don't add extra spices or tomatoes and it still comes out delicious.)