Islander Chicken

• 1/3 c. olive oil
• 1 (3 lb.) frying chicken, cut into pieces
• 3/4 c. diced raw ham
• 1 c. sliced onions
• 2 cloves garlic, minced
• 3 medium tomatoes, peeled and chopped
• 2 1/2 c. water
• 2 1/2 c. raw rice
• 3/4 c. chopped green pepper
• 1 small bay leaf
• 2 1/2 tsp. salt
• 3/4 tsp. cumin seed
• 1/8 tsp. saffron (optional)

1. Heat the olive oil in a Dutch oven.
2. Add the chicken, ham, onions and garlic and brown the chicken on all sides.
3. Add the tomatoes; cover and simmer for 20 minutes.
4. Add the remaining ingredients and bring to a boil.
5. Lower the heat, cover and simmer slowly until the rice is tender, about 20 minutes.
6. Add more water, if necessary.
7. Remove the chicken.
8. Heat the rice mixture in the center of a large platter and surround with the chicken. Garnish with pimento, if desired.

olive oil, chicken, ham, onions, garlic, tomatoes, water, rice, green pepper, bay leaf, salt, cumin seed, saffron

Taken from www.cookbooks.com/Recipe-Details.aspx?id=435802 (may not work)