Tips: If you do not have fresh sage, use 1 teaspoon dried sage instead.

Yield:4

1. Place the onion, garlic, celery, carrots, and sprigs of fresh sage in a large saucepan and pour in the chicken stock. Bring to a boil, cover the pan, and simmer for 5 minutes.
   
   
2. Cut the chicken into 1 in cubes. Add the chicken to the pan containing the vegetables, cover the pan, and continue to cook for a further 5 minutes.
   
   
3. Stir in the rice and chopped tomatoes. Add a dash of Tabasco sauce to taste and season with the salt and pepper to taste. Bring to a boil, cover, and simmer for 25 minutes.
   
   
4. Stir in the sliced zucchini and diced ham and continue to cook, uncovered, for a further 10 minutes, stirring occasionally, until the rice is just tender.
   
   
5. Remove and discard the sprigs of sage. Garnish with a few sage leaves and serve with a salad greens and fresh crusty bread.