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1
Heat 2 tablespoons of the oil in a Dutch oven; add the chicken and brown lightly, turning freqently.
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2
Push the chicken to the side or remove and set aside; add 1/2 cup onions and saute 2 minutes.
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3
Rearrange the chicken and onion evenly in the pan; add 1 cup of chicken broth.
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4
Cover pan and simmer 30 minutes or until the chicken is tender.
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5
Remove chicken and pour the pan juices into a 2-cup measure, cool.
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6
When cool, skin chicken and remove the meat from the bone in large pieces.
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7
Set chicken aside.
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8
In the same Dutch oven, heat the remaining 1 tablespoon of oil and the diced bacon or ham.
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9
Saute for about 3 minutes over medium heat.
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10
Add the remaining onion, green and red bell pepper, and celery.
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11
Saute until the chopped onion is tender.
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12
Add the rice and saute, stirring, for about 2 minutes.
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13
Add the 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
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14
Pour enough of the remaining chicken broth into the measuring cup with the pan juices to make 1 3/4 cups and add along with the tomatoes to the vegetables.
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15
Cover and simmer 25 minutes, until the rice is tender and liquid is absorbed.
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16
If necessary, add more chicken broth or water.
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17
Gently stir cooked chicken into the rice; heat through.
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18
Taste and add salt and pepper, if needed.
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19
Spoon into a serving dish and sprinkle with freshly chopped parsley.
