Category: Main Dishes
This was a local favorite in South Carolina, but I've never met anyone in North Carolina that's heard of it! If you haven't tried it, you should.
3 pounds of chicken (breasts are OK, but it's better if you use a whole chicken with bones)
1/2 pound of smoked sausage (I recommend the kind with jalapeńo)
1 cup of uncooked white rice
3 1/2 cups of chicken broth (optional)
6 cups of water
1 tablespoon of salt
1 onion, chopped
2 tablespoons of Italian style seasoning
2 cubes of chicken bouillon
Place chicken, water, salt, and onion in a large pot. Bring it to a boil, then cook until chicken is tender (about an hour).
Take the chicken out and let it cool. Then, remove skin and bones, and chop remaining meat into bite sized pieces. While you're chopping, go ahead and cut the sausage up into bite sized pieces, too.
If you already have chicken broth, skip this step. If not, then skim the fat from the cooking liquid, then measure out 3 1/2 cups of broth.
Place broth in a 6 quart saucepan, along with the rice, chicken pieces, sausage, Italian seasoning, and bouillon. Cook for about 30 minutes on low or until the rice has soaked up all or most of the liquid, keeping the pan covered the whole time. Stir often.
This meal doesn't really need side items. And word to the wise: save some leftovers, because it's even better the next day!
this is an amazing dish!!! i love it!!
My Dad was from SC, He made this out in the field for the workers in a big pot....