Prep Time:
20 mins
Cook Time:
3 hrs 5 mins
Total Time:
3 hrs 25 mins
Servings:
20
Ingredients
Directions
Combine chicken thighs and sausage in a large stockpot. Add water, salt, and 1 teaspoon of pepper; bring to a boil. Reduce heat and simmer until chicken is no longer pink in the center, about 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Preheat the oven to 400 degrees F (200 degrees C).
Remove chicken and sausage from the pot. Reserve the cooking liquid (stock). Skin and debone chicken once cooled. Transfer chicken and sausage to a large roasting pan. Sprinkle with remaining pepper. Cover with rice and stock.
Roast in the preheated oven until liquid is absorbed, 60 to 90 minutes. Serve hot with hot sauce to taste.
Nutrition Facts (per serving)
594
Calories
30g
Fat
39g
Carbs
38g
Protein
