3 lb. frying chicken
1/2 lb. ham, cubed
3 tbsp. vegetable oil
1 c. chopped green pepper (1 lg.)
1 c. chopped onion (1 lg.)
1 clove garlic, minced
2 tsp. salt
2 tsp. Worcestershire sauce
1/4 tsp. thyme
1/4 tsp. Tabasco
1/4 tsp. black pepper
3 c. chicken broth (canned or cubes)
1 1/2 c. uncooked rice

Cut chicken in legs, thighs, breasts, etc. leaving meat on bones. Brown chicken and ham in oil. Remove meat. Saute pepper, onion and garlic 5 minutes over low heat. Add seasonings and broth. Simmer 10 minutes.

Add rice and meat. Cover and cook over low heat 25 minutes. Fluff rice with fork and cook 5 minutes longer. Yield: 8 servings.

SEAFOOD JAMBALAYA: Make Chicken Jambalaya (above) except substitute 1 pint fresh or 1 (12 ounce) can frozen oysters, thawed, and 1 pound peeled cooked shrimp for chicken.