Begin by combining chicken thighs, water, salt, and pepper in large stock pot.  Cook on high until pot boils.  Reduce to medium and cook until chicken is tender and falls off bone.  Remove chicken but don’t discard stock.  Pour stock through a strainer into another container.  Allow chicken to cool and then remove from the bone.

In same stock pot, fry bacon pieces on medium heat until crispy.  Then add Hillshire sausage to the bacon and cook for two minutes.  Note: SOME of the bacon grease can be drained off.  Now add the chicken stock, browning sauce, and de-boned chicken.  Be sure to taste the broth now and see if salt or pepper is needed, for this is the time to add it.  Bring to boil, stir, and add in the two cups of uncooked rice.  Bring to a boil again, stir one last time, then cover pot with lid, but not completely.  Allow pot to vent.  Reduce heat to medium low.  DO NOT REMOVE LID OR STIR.  Cook for approximately 25-30 minutes.  Finally, remove pot from stove, cover completely with lid, and do not stir or remove lid for an additional 10 minutes. Stir, fluff, serve, and enjoy!