Lowcountry Chicken Bog
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
2 hrs
-
Cook Time
mins
-
Total Time
2 hrs 40 mins
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Servings
6 people
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Calories
806 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Lowcountry Chicken Bog
Report
This is a cousin of jambalaya or perloo, and it should be fairly simple, with the chicken, sausage and rice as the stars. Any white meat works, and I used pheasant. This is a great one-pot meal for a Sunday supper, and you can make it a weeknight meal if you have leftover chicken and pre-made chicken broth.
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Ingredients
OPTIONAL BROTH
- 1 whole chicken, or 2 pheasants, about 3-4 pounds total
- 1 yellow or white onion, chopped
- 2 ribs celery, chopped
- 4 cloves garlic, smashed
- 1 prig rosemary (optional)
- 1 prig fresh thyme (optional)
- 1 teaspoon smoked paprika (optional)
CHICKEN BOG
- 2 tablespoons butter
- 1 large white or yellow onion, chopped
- 2 cloves garlic, minced
- 2 cups long or medium-grain rice
- 1 quart chicken broth (homemade above, or store-bought)
- 1 pound smoked sausage, cut into coins
- 3 tablespoons chopped green onion
- 3 tablespoons chopped fresh parsley
Instructions
BROTH
- To make the broth, you can either cut the birds into serving pieces or keep them whole. Either way, submerge the birds in water and bring it to a simmer. Skim any scum that floats to the top. Add salt to taste, then the remaining broth ingredients. Simmer very gently for 2 hours.
- Remove the chicken or whatever meat you are using, and strip the meat from the bones. Set aside. Strain the broth into a large bowl or pot, through a strainer that has a paper towel set inside it; this strains out debris. Reserve the broth.
CHICKEN BOG
- Heat the butter in a heavy, lidded pot that can cook 2 cups of rice in it. Add the onion, cover the pot, and cook, stirring once in a while, until the onions are just turning brown -- about 10 minutes.
- Add the rice, shredded meat and the garlic and stir to combine. Cook for about 2 minutes, stirring often. Add the smoked sausage and the broth you just made, or if you are using pre-made broth, add 1 quart now. Stir well, cover the pot and drop the heat to low. Cook gently until the rice is done.
- When the rice is ready, add some broth to make the dish a bit soupy, then stir in the green onions and parsley.
Notes
- NOTE: The prep time reflects making your own broth. If you are using pre-made broth and leftover chicken, this whole thing takes only about 40 minutes.
Nutrition Information
Show Details
Calories
806kcal
(40%)
Carbohydrates
58g
(19%)
Protein
41g
(82%)
Fat
44g
(68%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
7g
Monounsaturated Fat
19g
Trans Fat
1g
Cholesterol
159mg
(53%)
Sodium
814mg
(34%)
Potassium
685mg
(20%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
668IU
(13%)
Vitamin C
9mg
(10%)
Calcium
65mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 806 kcal
% Daily Value*
| Calories | 806kcal | 40% |
| Carbohydrates | 58g | 19% |
| Protein | 41g | 82% |
| Fat | 44g | 68% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 159mg | 53% |
| Sodium | 814mg | 34% |
| Potassium | 685mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 668IU | 13% |
| Vitamin C | 9mg | 10% |
| Calcium | 65mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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