Chicken Bog
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Chicken Bog
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You'll love the flavorful combination of chicken, rice and smoked sausage in this classic Southern comfort food!
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Ingredients
- ½ cup (1 stick) salted butter
- 1 cup chopped onion
- ½ cup chopped celery
- 1 large whole chicken, gizzards removed (about 5 ½ - 6 lbs.)
- 13 ounces kielbasa (or other smoked sausage), cut into ½ -inch thick rounds
- 2 teaspoons seasoned salt (such as Lawry’s brand)
- ½ teaspoon black pepper, or more to taste
- 1 tablespoon fresh thyme leaves (or about ½ teaspoon dried thyme)
- 1 bay leaf
- 2 ½ cups long-grain white rice
- Optional garnish: chopped fresh parsley
Instructions
- Melt butter in a stockpot or large Dutch oven over medium-high heat. Add onion and celery and sauté until soft, about 10 minutes. Add chicken, sausage, seasoned salt, pepper, thyme, bay leaf and 8 cups of water. Bring to a boil. Reduce heat to low, cover, and simmer for about 1-1 ½ hours (or until the meat falls of the bones).
- Remove the chicken, reserving the broth. Pull the meat off of the chicken; discard the skin and bones. Meanwhile, bring the pot of broth to a boil. Stir in the rice, reduce heat to low, cover, and simmer for 20-30 minutes, or until the rice is tender. Discard the bay leaf. Stir the chicken into the pot. Taste and season with additional salt and pepper, if necessary. Garnish with chopped fresh parsley; serve.
Notes
- Smaller Batch: This recipe yields a large pot of bog. If you don't want to have too many leftovers, you can make a smaller batch instead. To do so, cut all of the ingredients in half. Instead of using a whole large chicken, use about 2½ - 3 lbs. of bone-in, skin-on chicken pieces (such as thighs or breasts, whatever you prefer). You can reduce the simmering time for the chicken to 40-45 minutes.
- Cajun Chicken Bog Recipe: use andouille sausage instead of kielbasa; add plenty of Cajun or Creole seasoning to the broth, and serve with a side of hot sauce!
- Smaller Chicken: This recipe calls for a large chicken that weighs between 5 ½ and 6 pounds. If you prefer to use a smaller chicken that weighs between 3 and 4 pounds, you will need to decrease the simmering time to 40-45 minutes. I also recommend increasing the rice to 3 cups, since you will have less chicken meat in the bog.
- Vegetables and Herbs: Feel free to season your broth with other vegetables and herbs. Some recipes call for diced carrots or tomatoes, some add minced garlic, and others utilize additional herbs such as parsley or rosemary.
- Don't have seasoned salt? You can substitute with regular salt, or you can add other spices that are included in the seasoned salt, such as garlic and paprika.
Nutrition Information
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Serving
1/10 of the recipe
Calories
454kcal
(23%)
Carbohydrates
39g
(13%)
Protein
26g
(52%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Cholesterol
90mg
(30%)
Sodium
888mg
(37%)
Potassium
337mg
(10%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
193IU
(4%)
Vitamin C
2mg
(2%)
Calcium
33mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Serving | 1/10 of the recipe | |
| Calories | 454kcal | 23% |
| Carbohydrates | 39g | 13% |
| Protein | 26g | 52% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 90mg | 30% |
| Sodium | 888mg | 37% |
| Potassium | 337mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 193IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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