Arroz con Pollo

4 chicken thighs
4 chicken drumsticks
1 cup rice, preferably long-grain
2 cups canned low-sodium chicken broth or homemade stock
1 3/4 cups canned tomatoes, drained and chopped
1 tablespoon tomato paste
1 green bell pepper, chopped
2 ounces smoked ham, cut into 1/4-inch dice
1 small onion, chopped
1/2 teaspoon fresh-ground black pepper
1 red bell pepper, chopped
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
2 teaspoons salt
Preparation Take a large deep frying pan and heat oil in it. Put chicken in the pan and season it with ¼ teaspoon of salt and pepper. Cook the chicken till it turns brown. Cook for almost 8 minutes from both the sides. Remove, pour of excess of fat and leave 2 tablespoons of fat in the pan. Lower the flame and add onion, garlic and ham to the pan and let it cook for 2 minutes or till the onion softens. Put bell peppers and stir the mixture in the pan occasionally. Cook it for 3 minutes.Later put the tomatoes, tomato paste, remaining 1 3/4taspoons of salt and ¼ teaspoon of the pepper and broth. When it simmers stir in the rice and place chicken in the pan evenly. Cover the pan partially and let it simmer. Cook it on moderately low flame for 20 to 25 minutes. Sprinkle parsley over it.