Southern Chicken Bog
A comforting Southern dish featuring chicken, smoked sausage, and rice cooked in a flavorful broth.
Equipment
- Large stock pot
Ingredients
Main Ingredients
- 1 whole chicken (4-5 pounds)
- 1 large onion, quartered
- 2 ribs celery, rough chopped
- 1 large carrot, rough chopped
- 1 whole leek, chopped (white part only)
- 5 cloves garlic, rough chopped
- 1 sprig parsley
- 1 sprig fresh thyme
- 1 leaf bay leaf
- 1 tablespoon black peppercorns
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 whole bell peppers, chopped (1 red and 1 green)
- 2 cloves garlic, minced
- 1 tablespoon paprika
- 1 pound smoked sausage, sliced
- 2 cups rice (Carolina Gold preferred, medium or long grain)
- 1 cube chicken bouillon (optional)
- 1 to taste salt and black pepper
- 1 fourth cup chopped fresh parsley
Instructions
- In a large stock pot, add the whole chicken, quartered onion, chopped celery, carrot, leek, and rough chopped garlic. Pour in enough water to cover the chicken. Add the parsley, thyme, bay leaf, and black peppercorns.
- Bring the pot to a boil, then reduce the heat and let it simmer for 40-60 minutes, or until the chicken is fully cooked. Skim off any fat that rises to the surface.
- Carefully remove the chicken from the pot using tongs and place it on a large platter. Allow it to cool slightly, then shred the meat with forks, discarding the bones. Strain the broth into a large bowl and set aside.
- In the same large pot, heat the vegetable oil over medium heat. Add the chopped onion and bell peppers, cooking for 5-10 minutes until softened.
- Stir in the minced garlic, paprika, and sliced smoked sausage. Cook for about 30 seconds, stirring frequently.
- Add the rinsed rice to the pot and stir for 1 minute to lightly brown it. Then, pour in 1 quart of the reserved chicken stock, add the shredded chicken, and season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat and let it cook for 30 minutes, stirring occasionally, until the rice is tender.
- Remove from heat and stir the Chicken Bog to separate the rice. If you prefer a wetter consistency, stir in ¼ cup of the reserved chicken stock. Taste and adjust seasoning if necessary. Finally, mix in the fresh chopped parsley and serve warm.
Notes
For a heartier dish, feel free to add more vegetables like carrots or peas. If you want a spicier kick, consider adding some cayenne pepper or hot sauce. No alcoholic drinks allowed, please substitute with a non-alcoholic option.