1 (8 oz.) can tomatoes
2 lbs. chicken parts
2 tbsp. olive oil
1/2 c. finely chopped cooked ham
1 c. sliced onion
2 lg. cloves garlic, minced
1/4 tsp. pepper
1 can tomato bisque soup
1/4 c. dry sherry (optional)
1 lg. green pepper, cut in 1/4-inch strips
1/4 c. sliced black olives
3 c. hot cooked rice

Drain tomatoes, reserving the juice. Cut up tomatoes and set aside. In skillet, brown chicken in olive oil. Add ham, onion, garlic, and black pepper; cook until onion is tender.

Blend in soup, sherry and the reserved tomato juice. Cover, cook over low heat for 30 minutes. Add green pepper, tomatoes and olives. Cook uncovered 15 minutes more or until done, stirring occasionally. Serve over rice. Makes 4 servings.