1 (3 1/2 – 4 pound) chicken (quartered, if desired)
1 pound kielbasa or smoked sausage
1 large shallot, chopped, or 1 small onion, chopped
2 T. butter
1 t. salt
3 cloves garlic, minced (or 1/2 t. garlic powder)
1/2 t. poultry seasoning
1/2 t. black pepper (optional)
2 bay leaves
4 cups chicken broth
2 cups raw white rice
Slice the sausage in half, lengthwise, then slice into 1/2-inch pieces.
In a dutch oven, brown the chicken on all sides. Remove chicken to plate. Saute sausage, shallot, butter, seasonings and bay leaves.
Add the broth and chicken. Bring to a boil, cover, and simmer for 45 minutes, or until chicken is done.
Remove the chicken from the pot to cool slightly.
Add the rice to the pot and bring to a boil.
Cover, reduce heat, and simmer for 10 minutes.
Meanwhile, pick the meat from the bones, and tear into bite sized pieces.
When rice is done, remove the dutch oven from the heat.
Remove the bay leaves. Stir in about 3/4 of the chicken. Depending on the size of the chicken, that may be enough. If not, add the remaining chicken.
If you can, let the bog sit, uncovered, in the dutch oven for a half hour for flavors to develop. Taste and adjust seasonings. May need more salt, or broth if too dry.
