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1 stewing chicken
1 quart of tomatoes, canned or fresh
1 onion, chopped
3/4 pound cured ham, diced
Salt to taste
Dash of cayenne pepper
Cut chicken into serving sized pieces. Simmer in lightly salted water until tender, about 3 or 4 hours. When the chicken is about halfway done, skim off the fat and add tomatoes and onion. Brown the ham in a small amount of oil, then add to the soup pot. Continue to simmer until both meats are tender and sauce has a fairly thick consistency. Add salt to taste, and a dash of cayenne. Serve with cooked rice.