Kent's Southern Chicken Bog

Combine chicken thighs and sausage in a large stockpot, mixing them well to create a harmonious blend. Add water, salt, and 1 teaspoon of pepper; stir until the ingredients are fully incorporated. Bring the mixture to a rolling boil, then gradually decrease the heat and let it simmer for approximately 2 hours. During this time, use an instant-read thermometer to check the internal temperature of the chicken near the bone; it should reach 165 degrees F (74 degrees C) to ensure food safety.

Next, preheat your oven to 400 degrees F (200 degrees C), preparing it for the final stages of cooking. Remove the chicken and sausage from the stockpot, setting them aside to be used later. Reserve the flavorful cooking liquid (stock) for future use.

Once the chicken and sausage have cooled, remove their skin and bones, transforming them into a more palatable form. Transfer the chicken and sausage to a large roasting pan, sprinkling them with any remaining pepper for added flavor. Finally, cover the top of the roasting pan with a generous amount of rice and the reserved cooking liquid (stock), creating a nourishing base for the dish.

Place the roasting pan in the preheated oven and let it roast until the liquid is fully absorbed, taking about 60 to 90 minutes. Serve the dish hot, accompanied by a side of hot sauce to suit your individual taste preferences