Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        quartered chicken
   2      tablespoons   oil
   2      tablespoons   bacon fat
                        salt
                        fresh ground pepper
     1/8  teaspoon      cayenne pepper
   1      cup           diced ham
     1/2  cup           chopped green pepper
     1/2  cup           chopped celery
   1      large         chopped onion
   2                    minced garlic cloves
   5      cups          chicken broth
     1/4  cup           minced parsley
   1                    bay leaf
   1 1/2  teaspoons     crushed thyme
   1      cup           canned/fresh tomatoes
   2      cups          rice

Preparation:

Preheat oven to 325 degrees. Rinse the chicken pieces and pat dry. Heat the oil and bacon fat in a large skillet. Brown the chicken pieces and sprinkle them with salt, pepper, and cayenne pepper. Remove from the pan and set aside. Add the ham, green pepper, celery, onion, and garlic to the pan and cook until the vegetables are soft. Add the chicken broth, parsley, bay leaf, and thyme; bring to a boil and cook uncovered until the broth is reduced to 4 cups. Remove the chicken meat from the bones in large pieces. Put the chicken meat, the unstrained broth, the chopped tomatoes, and rice in a casserole. Stir, cover, and bake for 1 hour, checking every 20 minutes and adding more hot broth or water if it dries out.