South Carolina Chicken & Rice
Chicken Bog is the traditional name for this South Carolina low country dish. We always make a big batch the day after Thanksgiving, when we're working on our family's Christmas tree farm.
Ingreadient :
- 2-1/2 pounds boneless skinless chicken thighs
- 8 cups chicken broth, divided
- 2 packages (13 to 14 ounces each ) smoked sausage, sliced
- 1 large onion, finely chopped
- 3 cups uncooked long grain rice
- Salt and pepper to taste
Direction :
- 2-1/2 pounds boneless skinless chicken thighs
- 8 cups chicken broth, divided
- 2 packages (13 to 14 ounces each ) smoked sausage, sliced
- 1 large onion, finely chopped
- 3 cups uncooked long grain rice
- Salt and pepper to taste
