Chicken Valenciana

1- 2 1/2-3 lb. broiler-fryer, cut up
salt & pepper
2 T. oil
2 cups coarsely chopped onions
2 red or green peppers, cut in strips
1/4 lb. ham, cut in thin strips
2 cloves garlic, finely chopped
3 1/2 cups (1 lb. 12 oz. can) tomatoes
2/3 cup (3 oz.) grated Parmesan cheese
1/4 cup flour
1/3 cup cold water
10 stuffed olives, cut in half
10 pitted ripe olives, cut in half
hot cooked rice

Season chicken. Brown in oil in 10" skillet; remove. Add onions, peppers, ham, & garlic;cook until tender. Add tomatoes, 1/2 cup cheese, & chicken.

Cover; simmer 25-30 minutes or until tender. Remove chicken to serving dish; keep warm. Add combined flour & water; cook, stirring constantly until thickened. Add olives, heat.

Pour sauce over chicken; sprinkle with remaining cheese. Serve with rice.

4- 6 Servings