Description
Chicken Bog is a comforting and flavorful Southern one-pot dish featuring tender chicken, smoky sausage, and long-grain white rice simmered together in a fragrant broth with aromatic vegetables. This hearty recipe is perfect for family gatherings and embodies classic Lowcountry cooking.
Ingredients
Scale
Broth and Chicken
- 4 cups water
- 1 tablespoon salt
- ¾ cup celery, chopped
- 1 ½ cups yellow onion, chopped (divided in half)
- 2 tablespoons fresh garlic, diced
- 1 whole chicken (3 to 4 pounds)
- 4 cups chicken broth
- 2 cubes chicken bouillon
Main Ingredients
- ¼ cup butter
- ½ pound smoked sausage, sliced
- 4 cups long-grain white rice
- 3 tablespoons fresh green onion, diced
Optional Garnish
- Fresh diced parsley
- Additional fresh green onion, diced
Instructions
- Prepare Broth and Aromatics: Place water, salt, celery, ¾ cup of the chopped onion, and garlic in a large pot. Bring the mixture to a simmer over medium heat to develop flavors.
- Simmer Chicken: Add the whole chicken to the pot and maintain a gentle simmer without boiling to ensure tender meat. Simmer for about 1 hour, skimming off any foam from the surface and discarding it.
- Remove and Strain: Carefully remove the chicken and vegetables from the pot. Strain the liquid through a sieve to create a clear broth. Remove the chicken skin and bones, then chop the meat into bite-size pieces and set aside.
- Defat Broth: Skim off any excess fat from the strained broth to keep the dish balanced.
- Cook Sausage and Onions: In a large Dutch oven or heavy-bottomed pot over medium heat, melt the butter. Add the sliced smoked sausage and the remaining ¾ cup of diced onion and cook until browned and fragrant.
- Add Broth and Bouillon: Stir in the chicken stock and chicken bouillon cubes, blending well with the sausage and onions.
- Combine Ingredients: Add 7 cups of the prepared chicken broth to the sausage mixture. Then stir in the rice, chopped green onions, and the chopped cooked chicken pieces, mixing gently.
- Simmer Rice Mixture: Bring the pot to a light simmer, cover it, and cook for about 20 minutes. Stir gently once or twice during cooking to prevent sticking. If the mixture becomes too thick, add additional broth as needed.
- Final Touches: Once the rice is tender and the moisture mostly absorbed, remove from heat.
- Garnish and Serve: Garnish with fresh diced parsley and additional green onions if desired before serving.
Notes
- Make sure not to boil the chicken during the initial simmer to keep the meat tender.
- Use a heavy-bottomed pot or Dutch oven to prevent the rice from burning.
- If using low-sodium broth, adjust salt to taste at the end to avoid oversalting.
- Chicken bog can be made ahead and reheated—just add a splash of broth when reheating to loosen the rice.
- For extra flavor, smoked sausage can be substituted withAndouille or any smoked kielbasa.
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 2g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: Thirty-eight grams
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
