Kent's Chicken Bog For a Crowd

This South Carolina native's chicken bog is finished in the oven for texture and flavor that is sure to please a crowd at your next party.

• Preparation Time: 20 mins
• Cooking Time: 3 hr 5 mins
• Total Time: 3 hr 25 mins
• Calories: 594 Calories

Ingredients

• 15 cups water
• 3 tablespoons salt, or to taste
• 1 tablespoon hot sauce, or to taste
• 10 (8 ounce) bone-in, skin-on chicken thighs
• 3 (16 oz) rings smoked sausage, sliced
• 3 teaspoons ground black pepper, divided, or more to taste
• 5 cups parboiled long-grain white rice

Recipe Instructions

Step 1

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

Step 2

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 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.