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DIRECTIONS

In a 3 1/2, 4, 5, or 6-quart crockery cooker place carrots, onion, and bay leaf. Top with frozen chicken pieces and ham. in a bowl combine undrained tomatoes, bouillon granules, garlic, and pepper; add to cooker. Cover; cook on low-heat setting for 9-1/2 to 11-1/2 hours or on high-heat setting for 4-1/2 to 5-1/2 hours.
Thaw shrimp, if frozen. Peel and devein shrimp in shells, leaving tail intact, if desired. Add shrimp and peas to the crockery cooker. Cook on low-heat setting for 30 minutes more or on high-heat setting for 20 minutes more.
Meanwhile, in a medium saucepan combine water, rice, and saffron or turmeric. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Remove from heat. Let stand, covered, for 10 minutes. Fluff rice with a fork.
To serve, remove bay leaf from chicken mixture. Serve chicken mixture with a slotted spoon over cooked rice mixture.
For 1-quart crockery cooker: Halve all ingredients. Prepare chicken and rice mixtures as above. Cook chicken mixture for 9-1/2 to 11-1/2 hours Add shrimp and peas. Cook for 30 minutes more. Makes 3 servings.