Chicken Bog

I was first introduced to this dish when we lived in Navarre, Florida.  A friend of ours, who was living there at the time, was a native of North Carolina where it was popular.  I hope you all will enjoy this twist on chicken and rice as much as our family does!

Chicken Bog
3 chicken breasts (with or without bone)
1 pkg. smoked sausage
5 c. chicken broth (use the broth you'll cook the chicken in)
2 c. long grain rice, raw (I prefer Uncle Ben's)
1 stick margarine (cut in half)
season salt & pepper

Using a large pot, boil the chicken, 1/2 of the margarine, and season salt  in lots of water until fully cooked.  (Remember... you need 5 cups of broth to use later on, and the water evaporates while you cook it.)  Set
5 c. broth aside.  Boil sausage in a separate pot for 15 minutes.  (Do not reserve the sausage water.  Pour it out.)  Cut the chicken into bite size pieces and sausage into small circles.  Set aside.  In a large pot, combine the 5 c. chicken broth, the other 1/2 stick of margarine, salt and pepper (to taste).  Bring to a boil.  Add chicken, sausage, and rice.  Lower heat and cover.  Cook 30 minutes. 


I typically serve this dish with ford hook lima beans and biscuits.