Spanish Chicken And Rice

• 2 1/2 to 3 lb. broiler-fryer chicken, cut up (skinned if preferable)
• salt and pepper to taste
• 2 (14 1/2 oz. each) cans stewed tomatoes
• 1 c. water or chicken broth
• 1 c. uncooked rice
• 1/2 lb. cooked ham, cut into strips, pepperoni or chorizo sausage
• 1/2 tsp. thyme leaves
• 1/4 tsp. cayenne red pepper
• 1 clove garlic, crushed
• 1 (10 oz.) pkg. frozen peas
• 1 (9 oz.) pkg. frozen artichoke hearts or small jar marinated artichoke hearts, rinsed

1. Place chicken pieces in 12-inch skillet or Dutch oven. Sprinkle salt and pepper.
2. Pour tomatoes and water/broth over pieces.
3. Heat to boil; cover and simmer 30 minutes.
4. Stir in rice, ham and spices.
5. Heat to boil; cover and simmer 20 minutes.
6. Add frozen peas, artichoke hearts and a little salt.
7. Heat to boil; cover and simmer about 10 minutes.

broilerfryer chicken, salt, tomatoes, water, rice, ham, thyme, cayenne red pepper, clove garlic, frozen peas, frozen artichoke

Taken from www.cookbooks.com/Recipe-Details.aspx?id=210181 (may not work)