Rice Cooker Chicken Bog

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 2 lbs chicken thighs, skin on
• 2 lbs smoked sausage, sliceed 1/2-inch thick
• 2 slices pepper bacon, thick cut
• 1 cup onion, chopped
• 2 tablespoons butter
• 2 teaspoons seasoning salt, lawry's
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 1/2 teaspoons black pepper
• 1/4 teaspoon cayenne pepper, omit if you don't want the heat
• 6 cups chicken stock
• 3 cups raw rice

Recipe

• 1 in a large pot over medium heat cook the bacon until it is crisp. remove and set aside to cool. crumble once cooled.
• 2 add the butter to the bacon grease and brown the sasuage.
• 3 add the onions and cook unitl they begin to brown.
• 4 place the chicken thighs in the pot and add the chicken stock.
• 5 add the crumbled bacon, season salt, garlic powder, onion powder, black pepper and cayenne if you are using it.
• 6 bring the pot to a boil and then put on low heat to cook the chicken, about 30-40 minutes.
• 7 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.
• 8 place the 3 cups of rice in your rice cooker and dump in the entire contents of the pot.
• 9 push the "cook" button on your rice cooker - at the end of the cycle you will have perfect chicken bog!