Rub salt and pepper on 6 doves and brown them for about 10-15 minutes in a saucepan. Add 1/2 to one can of chicken broth and simmer for 30 minutes. Remove doves and store on paper towels. Use Broth to cook 1 box of brown rice. In a skillet, brown 1/4 lb of sausage and remove grease. Add 1/4 cup chopped onion, 1/4 cup chopped green pepper and a small garlic clove. When onions are soft, add 1 bay leaf, 1/2 teaspoon of chili powder, a pinch of thyme, 1/4 to 1/2 cup of diced ham, 1/2 cup tomatoes and a 1/2 can of tomato paste. Cook for 10 minutes. Mix rice and skillet contents and bury doves in a large roaster. Cook covered for 45 minutes to an hour in an oven on medium heat. Especially good when served with cornbread.