Chicken Bog Recipe
A Carolina-style one-pot chicken and rice dish, often prepared in large quantities, features smoked sausage for a hearty meal.
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Instructions
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Combine chicken, stock, water, onion, carrots, celery, garlic, salt, pepper, thyme, parsley, and rosemary in a large pot.
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Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 35-45 minutes until chicken is cooked. Remove chicken from the pot.
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Strain the broth, discarding solids, and return the liquid to the pot.
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Once chicken is cool enough to handle, debone it, discard skin, and return bones to the broth.
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Simmer broth with bones over low heat for 10-15 minutes until reduced to about 3 cups. Adjust seasoning, then remove and discard bones. Skim fat if desired.
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Return deboned chicken to the broth. Add rice, sliced sausage, and green onion, then cook for 20-25 minutes until rice is tender.
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Stir to fluff the rice and serve.