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1. Bring 1/2 tsp. kosher salt and 1 qt. water to a
boil in a 3-qt. saucepan over high heat. Stir in
rice, and return to a boil. Reduce heat to medium;
cover and cook 30 minutes.
2. Meanwhile, melt butter in a heavy saucepan over
low heat; whisk in flour until smooth. Cook, whisking
constantly, 1 minute. Gradually whisk in milk and
next 2 ingredients. Increase heat to medium, and
cook, whisking constantly, 3 to 4 minutes or until
mixture is thickened and bubbly. Stir in 1/4 tsp.
each kosher salt and black pepper.
3. Cook ham in 1 Tbsp. hot oil in a 12-inch cast-iron
skillet over medium-high heat, stirring occasionally,
6 minutes or until beginning to brown. Stir in onion
and next 2 ingredients. Cook, stirring occasionally,
about 6 minutes or until onions are tender. Stir in
garlic, and cook 1 minute. Add sherry, and cook,
stirring constantly, 1 minute or until sherry is
evaporated. Remove mixture from skillet.
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4. Preheat oven to 375°. Sprinkle chicken with
remaining 1/2 tsp. each salt and pepper. Add
remaining 1 Tbsp. oil to skillet. Cook chicken in hot
oil over medium-high heat 4 minutes on each side or
until brown. Remove skillet from heat; transfer
chicken to a plate.
5. Drain rice. Stir together rice, ham mixture, and
sauce in skillet. Place chicken on top of rice
mixture.
6. Bake at 375° for 30 minutes or until mixture is
bubbly and chicken is done. Let stand 10 minutes
before serving.
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