Chicken Bog

Chicken Bog is a pilau dish made of rice, chicken, onion, celery, spices, and often sausage. A whole chicken is boiled until tender with the sausage, onion, celery and spices, then the rice is added and cooked until it absorbs all the liquid. When I cook this for a large crowd, I create a lot of short cuts that save me time. One thing to remember is that the longer you cook this dish, the thicker and drier it gets. I like to cook mine to the consistency in the picture. I don't like mine thick and gummy, but it's your choice. Here's the scaled down version of my Chicken Bog recipe...

10-12 Chicken Tenders, cubed
1 pkg Kielbasa Sausage
1 onion, chopped
1/2 cup (1 stick) butter
1 teaspoon Garlic, minced
1/4 teaspoon sweet basil
1/2 teaspoon ground red pepper 
1/2 teaspoon ground black pepper 
8 cups water
2 teaspoons chicken bouillon granules
2 cups rice
Kosher Salt, to taste

Slice the sausage into 1/2-inch pieces. In a stockpot, combine sausage, onion, butter, and seasonings. Cook until the sausage is browned. Add the chicken, water and bouillon. Bring to a boil. Cover and cook at a low boil for 30 minutes. Taste broth for saltiness and add salt, to taste. Add the rice to the pot and bring to a boil, stirring well. Boil for 10 minutes, (stirring occasionally) then reduce the heat. Cover the pot and simmer for 10 minutes, or until the rice is done.