1 (8 oz.) can tomatoes
2 lb. chicken parts
2 tbsp. olive oil
1/2 c. finely chopped cooked ham
1 c. sliced onions
2 lg. cloves garlic, minced
1/4 tsp. pepper
1 can Campbells tomato bisque soup
1/4 c. dry sherry
1 lg. green pepper, cut into 1/4 in. strips
1/4 c. sliced ripe olives
3 c. hot cooked rice

Drain tomatoes, reserving juice. Cut up tomatoes. In skillet, brown chicken in oil. Add ham, onions, garlic, and pepper. Cook until onion is tender. Blend in soup, sherry, and reserved tomato juice. Cover and cook over low heat for 30 minutes. Add green peppers, tomatoes, and olives. Cook uncovered for 15 minutes more or until done, stirring occasionally. Serve over rice.