Chicken Bog
A Lowcountry one-pot wonder with chicken, rice, and sausage - simple, hearty, and full of Southern flavor.
Prep Time
15m
Cook Time
80m
Servings
8
Difficulty
Easy
Nutrition Per Serving
fat
18
carbs
48
fiber
2
protein
38
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Ingredients
Shop- 1 whole chicken (3-4 lbs)
- 1 lb smoked sausage, sliced
- 2 cups long-grain rice
- 1 onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 bay leaves
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne
- Salt to taste
- Green onions for garnish
Instructions
Place chicken in large pot with broth and bay leaves.
Bring to boil, then simmer 45 minutes until chicken is tender.
Remove chicken, let cool, then shred meat. Discard bones and skin.
Add sausage, onion, and garlic to broth. Simmer 10 minutes.
Add rice, pepper, cayenne, and salt. Bring to boil.
Reduce heat, cover, and simmer 20 minutes until rice is tender.
Stir in shredded chicken.
Let stand 5 minutes, then fluff with fork.
Garnish with green onions and serve.
Chef's Comfy Tip
This dish gets its name because the rice gets 'bogged down' in the flavorful broth - it's meant to be moist and almost creamy.
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