Put chicken, 1 onion, (cut in half), celery and 1 garlic clove in pot.

Cover with water. Cook for approximately 1 hour or until chicken istender. Cook 2 cups of rice in 5 cups chicken broth (20 to 25 minutes oruntil liquid is absorbed.) Debone chicken and cut sausage into half inchcubes. Fry sausage and ham in Dutch oven until lightly browned. Removemeat from pot and add margarine. Saute 1 chopped onion, pepper and half cupchopped parsley until tender. Add chicken, sausage and ham to vegetables.

Stir in 2 minced garlic cloves, tomato paste, bay leaf, thyme, salt pepperand Tabasco. Add cooked rice and mix thoroughly. Simmer over low heat for15 minutes. Stir frequently. Remove bay leaf and toss in quarter cup choppedparsley and quarter cup chopped green onion tops.