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Chicken Bog with Long Grain Rice

Savory Chicken Bog with Long Grain Rice for Cozy Nights

This Chicken Bog with Long Grain Rice is a comforting Southern dish that warms the soul with tender chicken, smoky sausage, and rich spices.
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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: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Broth
  • 1 whole Chicken (3.5 to 4 lbs) Essential for flavoring the broth; can use bone-in chicken thighs.
  • 12 cups Water Provides the liquid base for cooking rice.
  • 1 tablespoon Salt Enhances flavor; adjust to taste.
  • 1 teaspoon Black Pepper Adds depth and richness.
  • 2 pieces Bay Leaves Infuses flavor during cooking.
For the Seasoning
  • 1 teaspoon Smoked Paprika Contributes smoky aroma; substitute with regular paprika.
  • 1 teaspoon Onion Powder Adds mild onion flavor.
  • 1/2 teaspoon Garlic Powder Enhances overall taste.
For the Base and Sausage
  • 1 large Yellow Onion, finely chopped Forms flavor base when sautéed.
  • 3 cloves Garlic, minced Offers aromatic complexity.
  • 1 tablespoon Butter Adds richness to the sautéed base.
  • 1 tablespoon Olive Oil Prevents burning of butter.
  • 14 oz Smoked Sausage, sliced Adds heartiness; Andouille or Kielbasa preferred.
For the Final Touch
  • 2 cups Long Grain White Rice Absorbs rich flavors; avoid instant rice.
  • Fresh Parsley Optional, for garnish.
  • Hot Sauce Optional, for serving.

Equipment

  • large stockpot
  • Skillet

Method
 

Cooking Instructions
  1. In a large stockpot, combine a whole chicken, water, salt, black pepper, smoked paprika, onion powder, garlic powder, and bay leaves. Bring to a boil, then simmer and cover for about 45 minutes until chicken is tender.
  2. Remove the chicken, strain and return 8 cups of broth to the pot. Shred the chicken, discard skin and bones, and add shredded chicken back into the pot.
  3. In a separate skillet, heat butter and olive oil, sauté yellow onion until translucent. Stir in minced garlic and sliced sausage, cooking until sausage is lightly browned.
  4. Pour the sautéed mixture back into the pot with broth and chicken. Stir in long grain rice, cover, and simmer over low heat for about 25 minutes or until rice absorbs the broth.
  5. Remove from heat, let sit for a few minutes, then fluff the Chicken Bog. Taste and season with additional salt and pepper. Serve warm, garnished with parsley and hot sauce if desired.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 8IUVitamin C: 2mgCalcium: 2mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. Freezes for up to 3 months. Thaw in the fridge and reheat on the stovetop.

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