Carolina Chicken Bog - cooking recipe

Ingredients

6 bone-in chicken thighs, trimmed (5-7 oz each)
1 tablespoon vegetable oil
8 ounces smoked kielbasa, cut into 1/2-inch-thick rounds
1 onion, finely chopped
3 garlic cloves, minced
4 cups chicken broth
2 cups long-grain white rice
salt & pepper, to taste
1 teaspoon salt
1 teaspoon pepper

Preparation

Pat chicken dry with paper towels & season with salt and pepper. Heat oil in dutch oven over medium heat until just smoking. Cook chicken skin side down, until well browned, 6-8 minutes; transfer chicken to plate. Discard skin.
Pour off all but 1 tbs fat from pot & return to medium heat. Add sausage & onion, cook until onion is translucent & sausage begins to brown, 3-5 minutes. Add garlic & cook until fragrant, about 30 seconds. Add broth, chicken, 1 tsp salt, & 1 tsp pepper; bring to a boil. Reduce heat to low, cover, & simmer until chiecken is tender, about 30 minutes.
Remove chicken from pot & set aside. Stir rice into pot, cover & continue to cook over low heat until rice is tender, about 20 minutes.
Shred chicken into bite-size pieces; discard bones. Gently fold shredded chicken into rice mixture. Remove from heat and let sit, covered for 10 minutes. Serve.