Feb 14, 2011
Great love of your recipe from SC!
8x bone-in chicken thighs
4x cups chicken broth and the rest water (I did by eye, really)
1x onion (i freaking' minced instead of diced it)
2x chicken bullion cubes
1x turkey butterball sausage 14oz (big pack)
2x family size rice-aroni (whatever flavor, I got chicken flavor)
2x tablespoons of ground Cheyenne pepper
1x tablespoon garlic salt
2x tablespoon Italian seasoning
1x tablespoon onion salt
1x family size can of cream of mushroom (22oz)
put in chicken, 4 cans of chicken broth and the rest with water till chicken is covered. put bullion in and set to high till boiling. turn to low so it simmers till chicken is soft. ~50 mins. while chicken boiled I minced the onion and diced the sausage to set aside.
after 50 minutes. I took chicken out and filtered out any thick fat floating around the pot. hand pulled the chicken from the fat/bone while tossing chicken back in along with the sausage and onion. I put the rice, salts, and peppers and left the can of mushroom out for now. Stirred. Kept heat on low since it kept simmering..
Checked every 5 minutes to see if rice was soft. I added chicken broth as needed to make thickness what I wanted, added cream of mushroom once rice was soft. Turned off stove and served once it stopped simmering.
I served this alongside peas and collared greens.
Awesome comfort food for cold days. I changed the recipe around for convenience and what we had in our store. Took me about 2.5 hrs to make. I gave 5/5!
—Apollo25
