1 (8 oz.) can tomatoes
2 lb. chicken parts
2 tbsp. olive oil
1/2 c. cooked ham, finely chopped
1 c. onion, sliced
2 large cloves garlic, minced
1/4 tsp. pepper
1 can condensed tomato soup
1/4 c. dry sherry (optional)
1 large green pepper, cut into 1/4-inch strips
1/4 c. ripe olive slices
3 c. hot cooked rice

Drain tomatoes, reserving juice. Cut up tomatoes.

In skillet, brown chicken in oil. Add ham, onion, garlic and pepper; cook until onion is tender. Blend in soup, sherry and reserved tomato juice. Cover; cook over low heat for 30 minutes. Add green pepper, tomatoes and olives. Cook, uncovered, for 15 minutes more or until done; stir occasionally. Serve over hot rice.

Makes 4 servings.

Submitted by: Virginia Wells