Kent's Chicken Bog For a Crowd

Name: Kent's Chicken Bog For a Crowd
Prep time: 20 min
Cook time: 3 min
Total time: 3 min
Ingredients: 10 (8 ounce) bone-in, skin-on chicken thighs; 3 (16 oz) rings smoked sausage, sliced; 15 cups water; 3 tablespoons salt, or to taste; 3 teaspoons ground black pepper, divided, or more to taste; 5 cups parboiled long-grain white rice; 1 tablespoon hot sauce, or to taste

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Prep Time: 20 minutes

Cook Time: 3 hours, 5 minutes

Total: 3 hours, 25 minutes

Servings: 20

Cost: $1.31 /serving

Author : Corey Williams

Ingredients

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10 (8 ounce) bone-in, skin-on chicken thighs3 (16 oz) rings smoked sausage, sliced15 cups water3 tablespoons salt, or to taste3 teaspoons ground black pepper, divided, or more to taste5 cups parboiled long-grain white rice1 tablespoon hot sauce, or to taste

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Instructions

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Step 1

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).

Step 2

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

Step 3

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.

Step 4

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