Chicken Bog

By á-24918

Aurelia Dougan McCollom edited this recipe that my nephew found on the Loris Chamber of Commerce website.

Ingredients

• 6 cups water
• 1 tablespoon salt
• 1 onion, chopped
• 1 (3 pound) whole chicken
• 1 cup long-grain white rice
• 1/2 pound smoked sausage of your choice, sliced
• 2 tablespoons Italian-style seasonings
• 2 cubes chicken bouillon

Preparation

Step 1

Place water, salt and onion in your Ninja.

Add chicken and bring all to a boil; cook until chicken is tender, about 1 hour. Remove chicken from pot and let cool. Remove skin and bones and chop remaining meat into bite-size pieces.

Skim off fat from cooking liquid and measure 3 1/2 cups of this chicken broth. For most rice, use a 1:2 ratio of one cup of rice to two cups of water. But since you have other ingredients, maybe adding a little more broth would be advisable.

Add rice, chicken pieces, sausage, herb seasoning and bouillon to this saucepan. Cook all together for 30 minutes; let come to a boil, and then reduce heat to Stove Top Low, keeping pan covered the whole time. Stir occasionally.

If mixture is too watery or thin, cook over medium-low heat, uncovered, until it reaches the desired consistency. Stir often while cooking.