Ingredients
2-1/2 pounds boneless skinless chicken thighs8 cups chicken broth, divided 2 packages (13 to 14 ounces each ) smoked sausage, sliced1 large onion, finely chopped3 cups uncooked long grain riceSalt and pepper to taste
Preparation
In a 6-quart stockpot, cook chicken in 2 cups broth over medium heat until a thermometer reads 170°, turning halfway through cooking. Remove chicken; set aside to cool. Add sausage, onion and remaining 6 cups broth to stockpot; bring to a boil. Add rice. Reduce heat; simmer, uncovered, 15-18 minutes or until rice is almost tender (mixture may be soupy).
Shred chicken; add to rice. Cook, covered, until rice is tender. Season with salt and pepper to taste.
