Spanish Chicken And Rice - cooking recipe

Ingredients

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

Preparation

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