Ingredient ! 3 pounds boneless, skinless chicken meat. 1 onion, chopped. half cup long-grain white rice. 1 cup tomato – peeled, seeded and chopped half cup chopped carrots. salt to taste. ground black pepper to taste. 1 cup diced ham. 1 tablespoon chopped fresh parsley Preparation ! To a large saucepan, add the chicken, onion, and chicken stock. Bring to a simmer, and cover. Cook over low heat until the chicken is tender, about 45 minutes. Lift the chicken out onto a platter, and set aside. Strain the stock through a sieve set over a bowl. Discard the solids, and skim off as much fat as possible from stock. Rinse out the saucepan, and return the stock to it. Add the rice, tomatoes and carrots to the stock. Season with salt and black pepper to taste. Bring to a simmer. Cook until the rice is tender, about 25 minutes. Add the parsley, and serve.