Baton Rouge Chicken Jambalaya

1 fryer chicken (2-1/2 to 3 lbs) disjointed

1/2 lb ham, chopped

2 tablespoons olive oil

1 cup green pepper, chopped

1 cup onion, chopped

1 clove garlic, minced

2 teaspoons salt

2 teaspoons Worcestershire sauce

1/4 teaspoon thyme

3 cups water

1-1/2 cups raw rice

Brown chicken and ham in cooking oil in large skillet (skillet needs tight fitting cover).  Remove the chicken and ham. Cook green pepper, onion and garlic slowly for 5 minutes. Stir in seasonings and water; simmer 10 minutes. Mix in rice, chicken and ham; cover. Cook over low heat for 25 minutes. Remove cover, fluff rice, cook 5 minutes longer.  Serves 6.