Carolina Chicken Bog

• 6 bone-in chicken thighs, trimmed (5-7 oz each)
• 1 tablespoon vegetable oil
• 8 ounces smoked kielbasa, cut into 1/2-inch-thick rounds
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 4 cups chicken broth
• 2 cups long-grain white rice
• salt & pepper, to taste
• 1 teaspoon salt
• 1 teaspoon pepper

1. Pat chicken dry with paper towels & season with salt and pepper. Heat oil in dutch oven over medium heat until just smoking. Cook chicken skin side down, until well browned, 6-8 minutes; transfer chicken to plate. Discard skin.
2. Pour off all but 1 tbs fat from pot & return to medium heat. Add sausage & onion, cook until onion is translucent & sausage begins to brown, 3-5 minutes. Add garlic & cook until fragrant, about 30 seconds. Add broth, chicken, 1 tsp salt, & 1 tsp pepper; bring to a boil. Reduce heat to low, cover, & simmer until chiecken is tender, about 30 minutes.
3. Remove chicken from pot & set aside. Stir rice into pot, cover & continue to cook over low heat until rice is tender, about 20 minutes.
4. Shred chicken into bite-size pieces; discard bones. Gently fold shredded chicken into rice mixture. Remove from heat and let sit, covered for 10 minutes. Serve.

chicken, vegetable oil, kielbasa, onion, garlic, chicken broth, longgrain white rice, salt, salt, pepper

Taken from www.food.com/recipe/carolina-chicken-bog-526660 (may not work)