2 1/2 to 3 lb broiler-fryer chicken, cut up
2 cans (16 oz each) stewed tomatoes
2 cups water
2 tsp salt
1/4 tsp pepper
1 cup uncooked regular rice
1/4 lb fully cooked smoked ham, cubed (3/4 cup)
1/4 tsp ground cinnamon
1/4 to 1/2 tsp ground red pepper [or more to taste]
3 cups coarsely shredded cabbage
8 oz green beans (1 pkg, 10 oz, frozen French-style green beans, thawed can be substituted for fresh)
2 onions, cut into 1/2-inch slices
1/2 tsp salt
Heat chicken, tomatoes (with liquid), water, 2 tsp salt and the pepper to boiling in 5-quart Dutch oven; reduce heat.
Cover and simmer 30 minutes.
Remove chicken.
Stir in rice, ham, cinnamon and red pepper.
Add chicken, cabbage, green beans and onions.
Sprinkle with 1/2 tsp salt.
Heat to boiling; reduce heat.
Cover and simmer until thickest pieces of chicken are done, 20 to 30 minutes.
[Note: There are lots of versions of Jollof rice. It is a common West African dish. One I particularly like uses chicken, rice, onion, chopped tomatoes, and a bunch of fresh thyme. Saffron added is also good as a variation.]