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1 stewing chicken, cut up
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2 qts water
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1 medium onion, chopped
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1/2 lb ham, cubed
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1 qt fresh or canned tomatoes
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salt & pepper
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2 cups fresh or frozen peas
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Simmer chicken in water, 2-3 hours, until tender. Remove chicken and chill broth to congeal fat, then lift off hardened fat. Pull meat from chicken bones in large pieces and return meat to broth. Add peppers, onion, ham and tomatoes. Cover and simmer 1 hour. Add peas and cook 10 minutes longer. Makes 2 qts stew.