One-Pot Easy Chicken Bog
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One-Pot Easy Chicken Bog
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A quick and easy shortcut version of the South Carolina classic! You'll love this chicken bog recipe that's perfect for busy weeknights.
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Ingredients
- 2 tablespoons butter
- 2 carrots, peeled and diced
- 1 small onion, diced
- 1 stalk celery, diced
- 8 ounces smoked link sausage, sliced into ½-inch pieces
- 2 small cloves garlic, grated or minced (about 1 teaspoon total)
- 4 cups low-sodium chicken broth
- ¾ teaspoon seasoned salt (such as Lawry's brand)
- 2 cups cooked, shredded chicken (such as the meat from a store-bought rotisserie chicken)
- 1 ¼ cups raw long-grain white rice
- Chopped fresh parsley or thyme, for garnish
Instructions
- Melt butter in a Dutch oven or other heavy-bottomed pot over medium-high heat. Add the carrots, onion, celery, and sausage. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Stir in the garlic and cook for 1 more minute, stirring constantly.
- Add the chicken broth and seasoned salt; bring to a boil.
- When the broth boils, stir in the chicken and rice. Reduce the heat to low, cover, and simmer for 20-30 minutes until the rice is tender and most of the liquid is absorbed. Fluff the rice with a fork, garnish with fresh herbs, and serve.
Equipments used:
Notes
- Use a cast iron Dutch oven or other heavy-bottomed pot to avoid burning or scorching. I used this French oven, which is about 4 quarts.
- Do not substitute with other varieties of rice (such as instant rice or brown rice), since different varieties will require different amounts of liquid and different cooking times.
- The chicken bog is done when the rice is tender. There will still be some thick broth left in the pot, but the mixture will continue to thicken as it sits. Do not overcook the rice or it will become mushy.
- Start with a low-sodium broth to avoid an overly-salty finished dish. You can always add extra salt and ground black pepper at the end, if necessary.
- Garnish each serving with fresh herbs or a squeeze of fresh lemon juice to brighten up the dish.
Nutrition Information
Show Details
Serving
1/4 of the recipe
Calories
610kcal
(31%)
Carbohydrates
56g
(19%)
Protein
38g
(76%)
Fat
25g
(38%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
0.2g
Cholesterol
115mg
(38%)
Sodium
1117mg
(47%)
Potassium
721mg
(21%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
5330IU
(107%)
Vitamin C
4mg
(4%)
Calcium
62mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4- 6 people
Amount Per Serving
Calories 610 kcal
% Daily Value*
| Serving | 1/4 of the recipe | |
| Calories | 610kcal | 31% |
| Carbohydrates | 56g | 19% |
| Protein | 38g | 76% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 115mg | 38% |
| Sodium | 1117mg | 47% |
| Potassium | 721mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 5330IU | 107% |
| Vitamin C | 4mg | 4% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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