Chicken Bog

5 from 1 vote

Its unique name may surprise you, but it's a fabulicious one-pot meal of bogged-down tender chicken, smoked sausage, and rice. Also, the perfect comfort food to cheer you up when you're feeling bogged down. Oh, and ideal for family reunions and holiday celebrations.

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings

Calories 390kcal

Author Imma

Ingredients

The Chicken & Broth

1 whole chicken (4-5 pounds)
1 teaspoon whole black peppercorns
2 stalks celery, quartered
1 yellow onion, cut into wedges
4 cloves garlic, smashed
2 sprigs fresh thyme
2 bay leaves
4 ounces unsalted butter
1 tablespoon chicken bouillon powder
1 teaspoon salt
8-10 cups water, plus more if needed to cover the chicken

Chicken Bog

2 tablespoons olive oil
1 pound smoked pork sausage, halved and sliced (kielbasa, Polish sausage, etc.)
1 yellow onion, diced
2 large carrots, chopped
2 stalks celery, diced
4-5 cloves garlic, minced
1 teaspoon fresh thyme, chopped
2 cups long-grain rice, uncooked
2 cups shredded chicken (from the stock recipe above)
4-5 cups chicken bog stock
Salt and pepper to taste
Green onion, chopped (for garnish)

Instructions

Chicken Bog Broth

Place the whole chicken in a large Dutch oven, then add peppercorns, celery, onion, garlic, thyme, bay leaf, butter, chicken bouillon, and salt.
Add enough water to cover the chicken. Put the lid on, bring the water to a boil, reduce the heat, and simmer it until the chicken is cooked and tender, 50-60 minutes.
When the chicken is done, carefully remove it and place it on a large plate or board.
Strain the broth through a strainer into a large bowl and reserve. Let the chicken cool and then shred the meat and set it aside.

Chicken Bog

Heat a large Dutch oven over medium and add oil. Then add the sausage and cook, stirring until golden, 3-5 minutes.
Add onion, celery, carrot, garlic, thyme, and onion, occasionally stirring until the veggies start to soften, about 5 minutes.
Rinse and drain the rice, then add it and the reserved chicken stock to the veggies and stir. Season with salt and pepper to taste.
Bring the pot to a boil, then add shredded chicken. Reduce the heat to low, cover your pot, and simmer for 18-20 minutes or until the rice is done, stirring a time or two in the first 5 minutes to avoid the rice sticking to the bottom.
When ready, turn the heat off, let it sit for about 5 minutes, and then garnish it with green onion or parsley and serve.

Notes

If your chicken comes with giblets (yay!), clean them and add them to the pot with your chicken.
You can save time on a lightening fast chicken bog with leftover rice, rotisserie chicken, and a bag of frozen veggies. Add everything to the pot and add enough chicken broth to bring it all together.
Add even more nutritious goodness with red bell peppers, broccoli, green beans, etc.
You can use brown rice if you want a healthier option. But it will take about 30 minutes longer to cook.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition