Chicken Bog Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 15 mins
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Servings
10
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Calories
503 kcal
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Course
Main Course, Soup
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Cuisine
American
Chicken Bog Recipe
Description
This traditional Chicken Bog recipe involves first preparing a homemade chicken broth by simmering a whole chicken with a mirepoix of onion, celery, carrot, leek, garlic, and fragrant herbs like parsley, thyme, and bay leaf, plus peppercorns. After cooking, the chicken is removed, shredded, and the broth strained. Separately, onion and bell peppers are sautéed with garlic, paprika, and sliced andouille sausage to develop robust flavors. Rinsed rice is then lightly toasted in this base before adding reserved chicken stock and shredded chicken. The mixture simmers until the rice is tender and has absorbed the flavors of the broth and sausage.
The dish combines the juiciness of shredded chicken with the smoky depth of andouille sausage and a seasoned rice base, offering a balanced texture and a mildly spiced profile. It can be made soupy or more risotto-like by adjusting the broth quantity at serving. Commonly served as a satisfying main course, Chicken Bog showcases layers of savory components cooked together.
Preparation tips include saving and freezing extra chicken broth for future use and substituting store-bought broth for the homemade version to expedite cooking. The dish adapts well to other game birds if desired.
Ingredients
FOR THE CHICKEN BROTH (See Recipe Notes for Easier Option)
- 1 chicken 4-5 pounds - keep whole or cut up as desired - livers and gizzards discarded and saved for another use, whole
- 1 onion quartered, large
- 2 celery ribs rough chopped
- 1 carrot rough chopped
- 1 leek chopped (white part only)
- 5 cloves garlic rough chopped
- 1 parsley sprig
- 1 thyme sprig, fresh
- 1 bay leaf
- 1 tablespoon black peppercorns
FOR THE CHICKEN BOG
- 2 tablespoons vegetable oil
- 1 onion chopped (white or yellow, large
- 2 bell pepper chopped (I used 1 red and 1 green
- 2 cloves garlic minced
- 1 tablespoon paprika
- 1 pound andouille sausage sliced (or use other smoked sausage)
- 2 cups rice Carolina Gold preferred, medium or long grain – rinsed unti water runs clear
- 1 chicken bouillon cube optional, for extra flavor – try Knorr Brand
- salt to taste
- black pepper to taste
- ¼ cup parsley chopped, fresh
Instructions
FOR THE CHICKEN BROTH
- Add the chicken to a large stock pot along with onion, celery, carrot, leek, and garlic. Add just enough water to cover the chicken. Top with parsley, thyme, bay leaf and peppercorns.
- Bring to a boil, then reduce heat and simmer 40-60 minutes, or until the chicken is cooked through. Skim any fats from the surface if needed.
- Remove from heat and carefully remove the chicken to a large platter (tongs are helpful). Cool slightly, then remove the meat and shred it with forks. Set aside. Discard the chicken bones.
- Strain the chicken broth into a large bowl and discard the solids.
FOR THE CHICKEN BOG
- Heat the oil in the same large pot over medium heat. Add the onion and bell peppers. Cook for 5-10 minutes to soften.
- Add the garlic, paprika, and andouille sausage. Cook for 30 seconds, stirring.
- Add the rice and cook, stirring, for 1 minute to lightly brown the rice.
- Add 1 quart of the reserved chicken stock, reserved shredded chicken, and salt and pepper to taste. Stir. (Keep extra chicken broth on hand as needed.)
- Bring to a boil, then reduce heat and cook for 30 minutes, stirring occasionally, or until the rice is cooked through. Remove from heat.
- Stir the Chicken bog to separate any rice. For wetter or soupier rice, stir in ¼ cup reserved chicken stock until you reach a consistency you prefer. Taste and adjust for salt and pepper.
- Stir in fresh chopped parsley and serve.
Notes
- You may substitute pheasant or other game birds for the chicken if preferred.
- Extra homemade chicken broth can be saved and frozen for later recipes.
- Serve the dish with more broth for a soup-like consistency or less for a rice-centered meal as preferred.
- For a quicker version, use store-bought or homemade chicken broth instead of making broth from scratch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 38g | 13% |
| Protein | 26g | 52% |
| Fat | 27g | 42% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 96mg | 32% |
| Sodium | 530mg | 22% |
| Potassium | 510mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2532IU | 51% |
| Vitamin C | 38mg | 42% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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