In a large pot, place the whole chicken along with 12 cups of water, salt, black pepper, smoked paprika, onion powder, garlic powder, and bay leaves. Bring the mixture to a boil over medium-high heat, then reduce the heat and cover. Let it simmer for about 45 minutes, until the chicken is tender and fully cooked, reaching an internal temperature of 165°F.

Carefully remove the chicken from the pot using tongs and allow it to cool for a few minutes. Once cool enough to handle, shred the meat into bite-sized pieces, discarding the skin and bones. If desired, strain the broth to remove any solids, then return 8 cups of the flavorful broth back to the pot to create the base for your Chicken Bog.

In the same pot or a skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat until sizzling. Add the finely chopped yellow onion and sauté for about 5 minutes, stirring occasionally until the onions turn translucent. Incorporate the minced garlic, and cook for an additional 30 seconds, releasing a delightful aroma. Then, add the sliced smoked sausage, letting it cook until it develops a slight browning for extra flavor.

Return the sausage mixture to the pot along with the shredded chicken. Stir everything together, ensuring it’s well combined, and bring to a light simmer. Gradually add in 2 cups of long grain white rice, stirring gently. Cover the pot and reduce the heat to low, allowing it to cook for about 25 minutes or until the rice is tender and the liquid is absorbed, stirring occasionally to prevent sticking.

Once the Chicken Bog is fully cooked, remove it from the heat and gently fluff the rice with a fork to separate the grains. Taste and adjust the seasoning if necessary, adding more salt or pepper as desired. Garnish your comforting Chicken Bog with fresh parsley and serve hot, with a side of your favorite hot sauce for an extra kick.