4-6 pieces chicken
1/2 tsp. salt
1/4 tsp. black pepper
1/4 c. vegetable oil
1 medium onion, peeled and finely chopped
1/4 lb. cubed salt pork or ham
2 cubes beef bouillon
1/4 tsp. ground red pepper
1/2 tsp. dried thyme or 1 sprig fresh thyme, crushed
1 1/2 c water
1-6 once can tomato paste
1 1/4 c uncooked rice
Any combination of green peas or chopped string beans, carrots, green pepper or tomatoes, adding up to 2 cups

Season chicken with salt and black pepper. In large frying pan, heat oil over medium heat for 4-5 minutes. Add chicken pieces and brown on both sides. Place chicken in a kettle and set aside. Add onions and salt pork to oil in frying pan and saut until onions are transparent. Add onions and pork to kettle. Set frying pan aside. Add bouillon cubes, red pepper, thyme, 1 1/2 c. water and tomato paste to kettle; stir well. Simmer over low heat for about 10 minutes. Add rice to frying pan and stir to coat with oil. Add rice and vegetables to kettle, stir well and cover. Cook over low heat for 35-40 minutes or until vegetables and rice are tender.