A comforting and flavorful dish combining tender chicken, smoky sausage, and perfectly cooked rice.
Slice the smoked sausage into bite-sized pieces.
Ensure even slices for consistent cooking.
In a large stockpot, melt the butter over medium heat and sauté the onion until translucent.
Stir frequently to prevent the onion from burning.
Add the chicken, sausage, seasoning salt, black pepper, bay leaves, and water to the pot. Bring to a boil.
Ensure the chicken is fully submerged in the liquid for even cooking.
Reduce the heat to a simmer, cover the pot, and cook for 30 minutes.
Check occasionally to ensure the liquid doesn't evaporate too much.
Remove the chicken from the pot and let it cool slightly. Shred the chicken into bite-sized pieces.
Use two forks to easily shred the chicken.
Add the rice to the pot, stir well, and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes until the rice is cooked.
Avoid lifting the lid during cooking to ensure the rice cooks evenly.
Return the shredded chicken to the pot and stir to combine. Remove the bay leaves before serving.
Taste and adjust seasoning if necessary.
Serve the dish warm, garnished with fresh herbs if desired.
A sprinkle of parsley or green onions adds a fresh touch.
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