Swamp Pot for a Crowd
10 (8 Ounce) Bone-In, Skin-On Chicken Thighs
4 Rings Smoked Sausage, Sliced
16 Cups Water
3 Tablespoons Kosher Salt, Or To Taste
3 Teaspoons Ground Black Pepper, Divided, Or More To Taste
5 Cups Parboiled Long-Grain White Rice
1 Tablespoon Hot Sauce, Or To Taste
Step 1 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).
Step 2 Preheat the oven to 400 degrees F (200 degrees C).
Step 3 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.
Step 4 Roast in the preheated oven until liquid is absorbed, 60 to 90 minutes. Serve hot with hot sauce to taste. Serves 16-20