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Chicken Bog with Long Grain Rice

Comforting Chicken Bog with Long Grain Rice for Cozy Nights

Experience the warmth of Chicken Bog with Long Grain Rice, a comforting Southern dish filled with tender chicken, smoky sausage, and savory flavors.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole Chicken 3.5 to 4 lbs, bone-in for enhanced taste
For the Broth
  • 12 cups Water Consider low-sodium chicken broth for richer taste
  • 1 tbsp Salt Adjust according to taste preferences
  • 1 tsp Black Pepper Freshly ground for better flavor
  • 1 tsp Smoked Paprika Substitute with regular paprika for less smokiness
  • 1 tsp Onion Powder Can be replaced with fresh onions if preferred
  • 1/2 tsp Garlic Powder Fresh garlic can also be used
  • 2 Bay Leaves Remove before serving
For the Base
  • 1 large Yellow Onion Finely chopped, white or sweet onions work as substitutes
  • 3 cloves Garlic Minced; increase quantity for more intensity
  • 1 tbsp Butter Olive oil can serve as a substitute
  • 1 tbsp Olive Oil Can replace with vegetable oil if desired
  • 14 oz Smoked Sausage Sliced, andouille or kielbasa recommended
For the Rice
  • 2 cups Long Grain White Rice Substitute with brown rice, adjust cooking time
For Garnish and Serving
  • Fresh Parsley Optional, for garnish
  • Hot Sauce Optional, for serving

Equipment

  • large stockpot
  • Cutting board
  • Skillet

Method
 

Cooking Steps
  1. In a large stockpot, combine the whole chicken, water, salt, black pepper, smoked paprika, garlic powder, onion powder, and bay leaves. Bring to a boil, then reduce to a simmer and cover, cooking for 45 minutes.
  2. Carefully remove the cooked chicken and shred the meat, discarding skin and bones. Reserve 8 cups of broth for the Chicken Bog.
  3. In the same pot or skillet, melt butter and heat olive oil. Sauté the chopped onion for about 5 minutes, add minced garlic and cook for 30 seconds. Stir in the smoked sausage and brown slightly.
  4. Return the sausage mixture to the pot with the reserved chicken broth. Stir in the shredded chicken, adding rice. Cover and simmer on low for about 25 minutes.
  5. Fluff the Chicken Bog with a fork after cooking. Adjust seasoning as necessary and garnish with parsley before serving.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1.5mg

Notes

Use a whole, bone-in chicken for flavorful broth. Leftover broth is great for soups. Optionally add bell peppers or carrots for nutrition. Stir rice occasionally to prevent sticking and control texture.

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