South Carolina Chicken & Rice

1. 1

   In a 6-quart stockpot, cook chicken in 2 cups broth over medium heat until a thermometer reads 170u00b0, turning halfway through cooking. Remove chicken; set aside to cool. Add sausage, onion and remaining broth to stockpot; bring to a boil. Add rice. Reduce heat; simmer, uncovered, 15-18 minutes or until rice is almost tender (mixture may be soupy).

2. 2

   Shred chicken; add to rice. Cook, covered, until rice is tender. Season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

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