Chicken Bog

1. 1

   Slice the sausage into 1/2-inch pieces.

2. 2

   In a stockpot, combine the chicken, sausage, onion, butter, seasonings and bay leaves.

3. 3

   Add the water, bring to a boil, cover, and cook at a low boil for 40 minutes.

4. 4

   Remove the chicken from the pot and let cool slightly.

5. 5

   Pick the meat from the bones, discarding the bones and skin.

6. 6

   Add the rice to the pot and bring to a boil, stirring well.

7. 7

   Boil for 10 minutes, then reduce the heat, cover the pot, and simmer for 10 minutes, or until the rice is done.

8. 8

   Remove the bay leaves, and return the chicken to the pot.

9. 9

   1 cup salt

10. 10

    1/4 cup black pepper

11. 11

    1/4 cup garlic powder

12. 12

    Mix ingredients together and store in an airtight container for up to 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.