1 lg. chicken breast, skinned
2 tbsp. butter
2 c. ham, cut in bite-size chunks
1/2 c. chopped onion
1/2 c. chopped green pepper
2 green onions, chopped
1 clove garlic, minced
1 tbsp. flour
1 (16 oz.) can stewed tomatoes with juice
1 1/2 c. chicken broth
1/2 tsp. salt, thyme and red pepper
1 c. long grain white rice
1 lb. shelled, deveined shrimp

In a large pot, melt butter and brown chicken. Remove from pot and saute ham 5 minutes. Add onions, peppers, green onions and garlic. Cook 5 minutes. Add flour; stir until smooth. Add tomatoes, broth, seasonings and rice.

Strip chicken meat form bones; cut in chunks and add to stew. Stir, then cover and simmer 30 minutes. Add shrimp; cook 5 minutes longer. Serves 6-8 people.