4 chicken thighs
4 chicken drumsticks
2 tsp salt
1/2 tsp fresh ground black pepper
2 oz smoked ham, cut into 1/4-inch dice
1 small onion, chopped
3-4 clove(s) garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 3/4 cup(s) canned tomatoes, drained & chopped
1 tblsp tomato paste
2 cups canned low-sodium chicken broth
1 cup rice, preferably long-grain
2 tblsp chopped fresh parsley
In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 tsp each of the salt & pepper. Cook the chicken, turning, until well browned, about 8 minutes in all. Remove. Pour off all but 2 tblsp of the fat from the pan.
Reduce the heat to moderately low. Add the ham, onion & garlic to the pan & cook, stirring occasionally, until the onion starts to soften, about 2 minutes. Add the bell peppers & cook, stirring occasionally, until they start to soften, about 3 minutes longer.
Add the tomatoes, tomato paste, broth & the remaining 1 3/4 tsp salt & 1/4 tsp of the pepper & bring to a simmer. Stir in the rice & add the chicken in an even layer. Simmer, partially covered, over moderately low heat until the chicken & rice are just done, 20 to 25 minutes. Sprinkle with parsley (I used dried).
