In a heavy 5-quart pan over high heat, brown chicken all over in oil,
about 8 minutes; transfer to a plate and set aside.
Reduce heat to medium-high; add ham, onions and garlic; cook, stirring, for 2 minutes. Stir in vegetables, lime juice, bay leaf, and chili powder, then tuck chicken pieces in between and around the vegetables.
Bring to a simmer; reduce heat, cover, and simmer until chicken is cooked through, about 15 to 20 minutes. Stir in wine and simmer, uncovered, 1 minute longer. Taste and add salt and pepper, as needed.
Discard bay leaf and spoon over hot cooked rice. Sprinkle with parsley.
Serves 4 to 6.
Adapted from a Sunset Recipe
Calories per serving: 582
Fat per serving: 25.3g