Chicken Bog

1 tablespoon vegetable oil
1 pound spicy country sausage links or chorizo, sliced ½ inch thick
1 large yellow onion, coarsely chopped
1 large green bell pepper, cored, seeded, and coarsely chopped
2½ cups converted rice
6 cups rich chicken stock or broth
5 cups large-ish chunks of cooked chicken plus the coarsely chopped cooked giblets
1 teaspoon salt, or to taste
½ teaspoon black pepper, or to taste

There are dozens of recipes for chicken bog, some of them strangely complicated; the point of the dish is that it’s an easy way to feed an army.

Heat the oil in a large Dutch oven over moderately high heat for 2 minutes. Add the sausage and cook for 5 minutes or until nicely browned. Using a slotted spoon, lift the browned sausage to a plate and reserve.
Add the onion and bell pepper to the sausage drippings and stir-fry for 8 to 10 minutes or until limp and lightly browned.
Add the rice and cook and stir for 1 minute. Add the chicken stock, chicken, giblets, reserved sausage, salt, and pepper. Bring to a boil, then reduce the heat so the mixture bubbles gently, cover, and cook for 20 minutes, stirring often, or just until the rice is tender. If the bog seems soupy, cook, uncovered, for 5 to 10 minutes more. It should be about the consistency of a soft risotto. Taste for salt and pepper and adjust as needed.
Ladle into big soup bowls, and serve with butter beans, red-ripe tomatoes, and Jerusalem Artichoke Pickle Relish.