Chicken Bog

Ingredients

• 1½ lb Boneless, skinless chicken thighs
• ½ lb Smoked sausage (e.g., kielbasa)
• 1 medium Yellow onion
• 2 Celery stalks
• 1½ cup Long-grain white rice
• 4 cup Chicken broth
• 4 strips Bacon
• 1 tsp Salt
• ½ tsp Black pepper
• 1 dash Hot sauce (optional)
• 2 tbsp Fresh parsley (optional)

Steps

1. Cut chicken thighs into 1-inch pieces. Slice smoked sausage into 1/2-inch thick rounds. Dice the onion and celery.
2. In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove bacon, reserving 1 tablespoon of drippings in the pot. Crumble bacon and set aside.
3. Add chicken to the pot and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside.
4. Add smoked sausage to the pot and cook until browned, about 5 minutes. Remove sausage and set aside.
5. Add diced onion and celery to the pot with remaining drippings. Cook until softened, about 5-7 minutes.
6. Return chicken and sausage to the pot. Stir in rice, chicken broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is tender and liquid is absorbed.
7. Fluff with a fork. Serve hot, garnished with crumbled bacon and fresh parsley, if desired. Add a dash of hot sauce for extra kick.