1/4 c. snowdrift shortening
8 frying chicken pieces
Salt and pepper
1 green pepper, chopped
1 onion, chopped
1 clove garlic, minced
2 c. uncooked rice
2 tsp. salt
1 tbsp. Worcestershire
3/4 tsp. leaf thyme
1/4 to 1/2 tsp. Tabasco
1 (15 oz.) can tomato sauce
3 1/2 c. chicken broth
2 c. cubed, cooked ham

Melt snowdrift shortening in a deep 12-inch skillet or Dutch oven. Season chicken with salt and pepper. Brown chicken well in shortening; remove from skillet. Cook green pepper, onion, garlic and rice in skillet drippings 5 minutes, stirring often. Add seasonings, tomato sauce, chicken broth and ham cubes. Arrange chicken pieces in rice mixture; bring to a boil. Simmer, tightly covered, 35 to 40 minutes until rice is fluffy and chicken is tender. Makes 8 servings. 375 degrees.