Chicken Bog

This extra cozy version of home-cooked chicken and rice hails from the Carolinas. Savory, filling, and just plain delicious, it's one of those magnetic meals that gathers people around the table every time.

Course dinner, Main

Cuisine American, Southern

Diet Gluten Free

Prep Time 45

Cook Time 25

Total Time 1 10

Servings

Calories 556kcal

Author Imma

Ingredients

The Chicken

4-5 chicken thighs
1 onion, quartered
2 cloves garlic, smashed
2 teaspoons (10g) salt
1 teaspoon (2-3g) black pepper
6 cups (1.5l) water (just enough to cover the chicken)

The Bog

2 tablespoons (28-30g) unsalted butter
1 onion, chopped
1½ teaspoon (7-8g) minced garlic
2 stalks celery, chopped
8 ounces (230g) smoked sausage, sliced
2 cups (400g) long-grain white rice (I used basmati)
4 cups (950ml) low-sodium chicken stock (reserved from cooking chicken)
1 teaspoon (5-6g) salt
1 teaspoon (2g) dried thyme
¾ teaspoon (2g) black pepper
1 teaspoon (2g) paprika
2 green onions, sliced

Instructions

The Chicken

Place the chicken, onion, garlic, salt, and pepper in a large pot. Add enough water to cover the chicken.
Cook on medium-high for 30 minutes or until cooked through.
Remove chicken from pot and let cool. Then, shred it and set it aside.

The Bog

Melt the butter in a large, heavy-bottomed pot or Dutch oven. Add the chopped onion and sauté for 4-5 minutes.
Add the garlic and celery and sauté for 2 minutes.
Add the sausage and shredded chicken and stir for about a minute.
Add the rice, chicken stock, salt, thyme, pepper, and paprika and stir until well combined.
Reduce heat to low, cover, and cook for 20-25 minutes or until the rice is tender.
Garnish your delicious rice with sliced green onions and serve hot with your favorite veggies.

Notes

Use a heavy-bottomed pan to keep your delicious meal from burning while the rice cooks.
If you want your chicken bog a little mushier, add ⅛ cup water and cook for 4 more minutes.
Feel free to cook the rice to your desired level of stickiness. I like it pretty sticky, with not much broth left in the pan, but others like it brothy. As long as the rice is tender, enjoy!
Bone-in, skin-on chicken thighs will give you the most flavorful broth. However, you can sub boneless, skinless chicken if needed.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition