Ingredients
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2 lbs chicken thighs, skin on
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2 lbs smoked sausage, sliceed 1/2-inch thick
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2 slices pepper bacon, thick cut
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1 cup onion, chopped
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2 tablespoons butter
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2 teaspoons seasoning salt, lawry's
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 1/2 teaspoons black pepper
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1/4 teaspoon cayenne pepper, omit if you don't want the heat
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6 cups chicken stock
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3 cups raw white rice
Instructions
- In a large pot over medium heat cook the bacon until it is crisp. Remove and set aside to cool. Crumble once cooled.
- Add the butter to the bacon grease and brown the sasuage.
- Add the onions and cook unitl they begin to brown.
- Place the chicken thighs in the pot and add the chicken stock.
- Add the crumbled bacon, season salt, garlic powder, onion powder, black pepper and cayenne if you are using it.
- Bring the pot to a boil and then put on low heat to cook the chicken, about 30-40 minutes.
- Cut off the heat and remove the chicken thighs. Let them cool, discard the skins and pick the meat off the bones. Return the chicken meat to the pot.
- Place the 3 cups of rice in your rice cooker and dump in the entire contents of the pot.
- Push the "cook" button on your rice cooker - at the end of the cycle you will have perfect chicken bog!