Chicken Bog Recipe
User Reviews
4.6
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
6 bowls
-
Calories
629 kcal
-
Course
Main Course
-
Cuisine
American
Chicken Bog Recipe
Description
This Chicken Bog recipe begins by browning smoked kielbasa sausage slices in olive oil, which releases flavorful oils and creates a crisp exterior. Chopped onions and carrots are then sautéed until softened, contributing sweetness and depth. Garlic and rice are added next and cooked briefly to toast the rice grains, enhancing their nuttiness.
Chicken broth is poured in, and the mixture is brought to a boil before reducing to a simmer covered to allow the rice to absorb the liquid fully. Incorporating shredded rotisserie chicken towards the end warms the meat through without overcooking. Fresh parsley and lemon juice added off the heat refresh the dish with herbaceous and acidic notes.
Chicken Bog combines hearty, smoky, and tangy flavors with a moist, tender rice texture, making it a comforting one-pot meal suitable for family dinners. The versatility of using leftover chicken makes it a practical recipe.
Storage instructions include refrigeration life and freezer options. Tips for using fresh juice over bottled lemon juice improve flavor, and baking instructions for preparing chicken breasts from scratch provide options for homemade chicken addition.
Ingredients
- 2 tablespoons olive oil
- 14 ounces smoked kielbasa sausage sliced into ¼ inch rounds
- 1 onion chopped
- 1 cup carrot chopped
- 2 cloves garlic minced
- 1½ cups long-grain white rice
- 1 teaspoon kosher salt
- ¾ teaspoon black pepper ground
- 4 cups chicken broth low-sodium
- 4 cups chicken shredded rotisserie
- 3 tablespoons parsley chopped, fresh
- 1 tablespoon lemon juice from ½ lemon
Instructions
- Heat the oil in a Dutch oven set over medium-high heat. Add in the sausage and cook on both sides until browned, about 5 minutes.
- Add in the onion and carrots, and sauté until softened, about 5 minutes.
- Add the garlic, rice, salt, and pepper, and cook until fragrant and rice begins to toast, about 3 minutes.
- Stir in the chicken broth and bring to a boil. Reduce to a simmer. Cover and cook until rice has absorbed all the liquid, about 15-20 minutes.
- Stir in the chicken and cook until warmed through, about 5 minutes.
- Off the heat, stir in parsley lemon juice and serve.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Substitute leftover cooked chicken for rotisserie chicken as convenient.
- Alternatively, bake seasoned chicken breasts at 450°F for 15-20 minutes until the internal temperature reaches 165°F.
- Use fresh lemon juice rather than bottled for better flavor in the finished dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6bowls
Amount Per Serving
Calories 629 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 629kcal | 31% |
| Carbohydrates | 45g | 15% |
| Protein | 40g | 80% |
| Fat | 31g | 48% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 116mg | 39% |
| Sodium | 1104mg | 46% |
| Potassium | 685mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 3773IU | 75% |
| Vitamin C | 8mg | 9% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
