1/4 c. 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 tomatoe sauce
3 1/2 c. chicken broth
2 c. cubed cooked ham

Melt 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, tomatoe sauce, chicken pieces in rice mixture, bring to boil. Simmer tightly covered 35 to 40 minutes until rice is fluffy and chicken is tender. Makes 8 servings.