Heat oil in a large skillet and brown the chicken on both sides.

Transfer the pieces to a large soup pot and pour in the chicken broth. Add enough water to just cover the chicken pieces.

Bring to a boil then reduce heat to a simmer. Cook for one hour until the meat is falling off the bones. Remove the chicken to a large platter and when cool enough to handle shred the chicken (discard all skin and bones).

Strain the chicken stock into a clean pot along with the deboned chicken.

Meanwhile, fry the bacon and the onion for a couple of minutes until onion is fragrant and the bacon is starting to crisp. With a slotted spoon, transfer the onion and bacon into the soup pot with the chicken.

Add the seasoning and peppers; simmer for 1 hour. Add rice along with the Margaret Holmes Tomatoes, Okra and Corn; cook for an additional 15 minutes.

Remove from heat and stir in parsley and lemon zest. Serve in warmed soup bowls with bread and butter, if desired.