Click on a category to see more recipes in this category
Ingredients
2 1/2 Pounds boneless chicken thighs
1 Cup chopped onion
1 1/2 Pounds smoked link sausage or kielbasa
1 Teaspoon ground black pepper
2 Cups long grain white rice
Salt to taste
Hot sauce or a pinch of cayenne pepper (optional)
Instructions
Boil chicken & chopped onion in 4 cups of water until tender. Remove the chicken and pull into bite size pieces; put pieces back in pot with broth. Slice the sausage into 1/2� pieces; add sausage, pepper, and rice to pot and simmer slowly until all the broth is absorbed and the rice is fully cooked. Salt to taste; I suggest adding a splash or two of hot sauce to get it up on its feet!
Note: Chicken Bog keeps nicely in the fridge and often tastes even better the next day.