1 broiler chicken, about 2 1/2 lb.
2 c. water
1 lg. clove garlic, crushed
2 lg. onions, chopped (2 c.)
1/4 c. (1/2 stick) butter
1 can (1 lb. 12 oz.) tomatoes
1/2 tsp. leaf thyme, crumbled
1 lg. green pepper, halved, seeded & chopped
3 tsp. salt
1 bay leaf
1/4 tsp. pepper
1 lb. cooked ham, cubed
1/4 tsp. cayenne
1 c. uncooked regular rice

1. Place chicken in a large kettle or Dutch oven; add water, salt, pepper and bay leaf; bring to boiling; reduce heat; cover.

2. Simmer 45 minutes, or until chicken is tender; remove chicken from broth; reserve. When cool enough to handle, remove meat from bones; cut into cubes; reserve.

3. Pour broth into a 2 cup measure; remove bay leaf; add water, if necessary, to make 2 cups; reserve.

4. Saute onions and garlic in butter until soft in same kettle; add ham, tomatoes, green pepper, thyme, cayenne and reserved chicken and broth. Heat to boiling; stir in rice; reduce heat; cover. Simmer, following rice label for directions for cooking.

5. Serve in large bowls. Sprinkle generously with chopped parsley and serve with crusty French bread, if you wish.