Southern Chicken Bog (Printable Version)

Comforting one-pot meal with tender chicken, smoked sausage, and seasoned rice.

# What You'll Need:

→ Meats

01 - 1 whole chicken (3-4 lbs), cut into pieces
02 - 12 oz smoked sausage, sliced

→ Vegetables & Aromatics

03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 2 celery stalks, diced
06 - 1 green bell pepper, diced

→ Grains

07 - 2 cups long-grain white rice

→ Liquids

08 - 8 cups chicken broth (preferably low-sodium)
09 - 1 bay leaf

→ Spices & Seasonings

10 - 1 tsp kosher salt (plus more to taste)
11 - 1/2 tsp ground black pepper
12 - 1/2 tsp paprika
13 - 1/4 tsp cayenne pepper (optional)

→ Garnish

14 - 2 tbsp fresh parsley, chopped (optional)

# Directions:

01 - Place chicken pieces in a large Dutch oven and cover with chicken broth. Add bay leaf and a pinch of salt. Bring to a boil, then reduce heat and simmer for 30 minutes, skimming off any foam that rises to the surface.
02 - Remove chicken from the pot and let cool slightly. Remove skin and bones, then shred the meat. Set aside. Discard the bay leaf.
03 - In the same pot, cook sausage slices over medium heat until browned, about 5 minutes. Add onion, garlic, celery, and bell pepper. Sauté until softened, approximately 6 minutes.
04 - Stir in the rice, paprika, black pepper, cayenne if using, and additional salt if needed. Return the shredded chicken to the pot.
05 - Pour in enough reserved broth to cover ingredients (about 6-7 cups). Bring to a gentle boil, then reduce to low heat. Cover tightly and simmer for 25-30 minutes, stirring occasionally, until rice is tender and most liquid is absorbed.
06 - Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Garnish with chopped parsley before serving.

# Expert Advice:

01 -
  • Its an entire meal in one pot, meaning less cleanup and more time with loved ones
  • The rice soaks up all those smoky, savory flavors creating something greater than the sum of its parts
  • It feeds a crowd easily and somehow tastes even better the next day
02 -
  • Resist the urge to keep checking on the rice while it simmers, as lifting the lid lets out steam and can lead to uneven cooking
  • The consistency should be somewhere between a pilaf and a risotto, moist but not swimming in liquid
  • If the rice is still crunchy but the liquid is gone, add hot broth in quarter-cup increments and keep cooking
03 -
  • Cook the rice slightly longer than you think is needed, as al dente rice feels out of place in this dish
  • Taste the broth before adding the rice, adjusting seasoning since it will concentrate as the rice cooks

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