Place chicken pieces in 12-inch skillet or Dutch oven; sprinkle sprinkle with 2 tsp salt and pepper. Pour tomatoes and water on chicken. Heat to boiling; reduce heat. Cover and simmer 30 minutes.
Stir in rice, ham strips, thyme, red pepper and garlic. Heat to boiling; reduce heast. Cover and simmer 20 minutes.
Rinse frozen peas and artichoke hearts under running cold water to seperate. Add peas and artichoke hearts to skillet; sprinkle with 1/2 tsp salt. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 10 minutes.