Chicken Gumbo

4 1/2-5 Pounds Chicken, pieces
1/4 Cup flour
3 Slices Bacon
5 Cups water
2 Cups stewed tomatoes
1 Cup whole kernel corn
1 Cup sliced okra
1 Large green pepper, chopped
1/2 Teaspoon salt
1/2 Cup onion
1/2 Cup brown rice
6 Cups water
3 Tablespoons quick cooking tapioca
Sauté bacon in large soup kettle. Dredge chicken with flour. Add chicken to bacon. Brown chicken on both sides. Cover with 4 cups of water. Simmer uncovered until meat falls from the bones (about 1 hour). Strain the stock and reserve. Remove chicken from the bone and chop the chicken. Add tomatoes, corn, okra, green pepper, salt, onion, rice, tapioca, and 6 cups water to the stock. Uncovered simmer for about 30 minutes until vegetable are tender. Add chicken and heat. Serves 8.