1 frying chicken, cut into serving pieces
1/2 c. flour
2 tsp. salt
1/4 tsp. pepper
3 tbsp. butter
1 onion, sliced
3 green onions, chopped
1 green pepper, slivered
3 tomatoes, quartered
3 c. chicken broth
1 bay leaf
2 tbsp. minced parsley
3/4 c. rice, uncooked
1/2 c. ham, slivered
1/4 c. sherry

Dredge chicken in flour seasoned with salt and pepper. Brown on all sides in butter in large skillet. Transfer chicken pieces to another platter. Add onions and green pepper to skillet and cook 5 minutes. Place chicken back in skillet. Add tomatoes, broth, bay leaf and parsley. Cover and cook 20 minutes over low heat. Add rice, ham and sherry. Cover and continue to cook 30 minutes longer. Serves 8.