southern chicken perlo

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Has anyone else cooked/served this dish? It a dish that my husband's family serve for every occasion and on the weekend. It was originated in the Carolina area.(I think)Does anyone know where it was originated? SOUTHERN CHICKEN PERLO 2 lbs. chicken, stewed (save broth) 1/2 lb. polish sausage 2 c. rice, uncooked (white long grained or yellow) 1 sm. onion, chopped Slice sausage in round pieces and cook with the chopped onions till tender. Remove chicken from bone and return it to the broth. Heat to a boil. Add rice to onion-sausage mixture. (When adding rice to boiling broth, make sure that broth level is about 1/2 inch over rice. Drain off excess.) Stir once or twice as broth cooks down. Stir, cover pan and reduce heat to low. Cook 20 minutes, stir and cook 10 minutes longer. Stir and reduce temperature to medium high. I add dumplings on top when I make it. The dumplings have turned out to be my families favorite part. Does anyone else have any family traditions or recipes that are easy to make and made in one pot?