Rice Cooker Chicken Bog

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Chicken bog is not only a staple in the south but also a tradition. Cooking it is a bit of an art - otherwise - you end up with sticky goey rice or a brown crust on the bottom of the pan. In my quest for perfect every time bog - i turned to my trusty rice cooker. This recipe yields never fail bog with perfect fluffy rice time after time!!

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Steps

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In a large pot over medium heat cook the bacon until it is crisp.

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Remove and set aside to cool.

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Crumble once cooled.

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Add the butter to the bacon grease and brown the sasuage.

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Add the onions and cook unitl they begin to brown.

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Place the chicken thighs in the pot and add the chicken stock.

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Add the crumbled bacon , season salt , garlic powder , onion powder , black pepper and cayenne if you are using it.

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Bring the pot to a boil and then put on low heat to cook the chicken , about 30-40 minutes.

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Cut off the heat and remove the chicken thighs.

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Let them cool , discard the skins and pick the meat off the bones.

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Return the chicken meat to the pot.

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Place the 3 cups of rice in your rice cooker and dump in the entire contents of the pot.

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Push the cook" button on your rice cooker - at the end of the cycle you will have perfect chicken bog !".

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Ingredients

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chicken thighs, smoked sausage, pepper bacon, onion, butter, seasoning salt, garlic powder, onion powder, black pepper, cayenne pepper, chicken stock, white rice