Name: Kent's Chicken Bog For a Crowd
Prep time: 20 min
Cook time: 20 min
Yield: 20
Ingredients: Bone-in, skin-on chicken thighs - 10 (8 ounce); Smoked sausage, sliced - 3 (16 oz) rings; Water - 15 cups; Salt, or to taste - 3 tablespoons; Ground black pepper, divided, or more to taste - 3 teaspoons; Parboiled long-grain white rice - 5 cups; Hot sauce, or to taste - 1 tablespoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Kent's Chicken Bog For a Crowd

1. Bone-in, skin-on chicken thighs - 10 (8 ounce)

2. Smoked sausage, sliced - 3 (16 oz) rings

3. Water - 15 cups

4. Salt, or to taste - 3 tablespoons

5. Ground black pepper, divided, or more to taste - 3 teaspoons

6. Parboiled long-grain white rice - 5 cups

7. Hot sauce, or to taste - 1 tablespoon

How to cook deliciously - Kent's Chicken Bog For a Crowd

1. Stage

Combine chicken thighs and sausage in a large stockpot. Add water, salt, and 1 teaspoon of pepper; bring to a boil. Reduce heat and simmer until chicken is no longer pink in the center, about 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

2. Stage

Preheat the oven to 400 degrees F (200 degrees C).

3. Stage

Remove chicken and sausage from the pot. Reserve the cooking liquid (stock). Skin and debone chicken once cooled. Transfer chicken and sausage to a large roasting pan. Sprinkle with remaining pepper. Cover with rice and stock.

4. Stage

Roast in the preheated oven until liquid is absorbed, 60 to 90 minutes. Serve hot with hot sauce to taste.