Entree: United States – Carolinas Piedmont – Chicken Bog (Hearty one-pot rice and chicken stew with smoked sausage)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 40 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 1 whole chicken, cut into pieces (breasts, thighs, legs), approx. 3.5 lb (1.6 kg)
- 1 lb (454 g) smoked sausage (kielbasa or andouille), sliced 1/4 in (6 mm)
- 4 slices bacon, chopped, approx. 4 oz (115 g)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) butter
- 1 large onion, chopped (approx. 8 oz / 225 g)
- 2 stalks celery, chopped (approx. 3 oz / 85 g)
- 3 cloves garlic, minced (approx. 0.5 oz / 15 g)
- 2 cups (370 g) long-grain white rice, rinsed until water runs clear
- 6 cups (1.4 L) low-sodium chicken stock
- 1 cup (240 ml) water (adjust as needed)
- 1 tsp (6 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (1 g) dried thyme
- 2 bay leaves
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tbsp (8 g) chopped fresh parsley for garnish
- 2 scallions, thinly sliced for garnish

Instructions

1. Pat chicken pieces dry and season lightly with 1/2 tsp salt and 1/2 tsp pepper.
2. In a large heavy pot or Dutch oven over medium heat, cook chopped bacon until fat renders and pieces are crisp, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving fat in the pot.
3. Add vegetable oil and butter to the pot. Brown chicken pieces in batches, skin-side down first, until golden on all sides, about 4–6 minutes per side. Transfer browned chicken to a plate.
4. In the same pot, add sliced smoked sausage and cook until browned, about 3 minutes. Remove and set aside with the bacon.
5. Add chopped onion and celery to the pot and sauté until soft and translucent, about 5–7 minutes. Add minced garlic and cook 30 seconds until fragrant.
6. Return chicken, sausage, and bacon to the pot. Stir in rice, pouring it evenly around the chicken so it can absorb flavors. Add chicken stock, 1 cup water, Worcestershire sauce, dried thyme, bay leaves, remaining salt and pepper. Stir gently once to distribute rice; do not overmix.
7. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover tightly, and simmer undisturbed until rice is tender and chicken reaches an internal temperature of 165°F (74°C), about 25–30 minutes. Check once near the end and add up to 1/2 cup (120 ml) additional water if the rice is not fully cooked.
8. Remove from heat and let rest, covered, for 10 minutes. Discard bay leaves. Stir gently to combine, breaking up larger chicken pieces as desired.
9. Adjust seasoning with salt and pepper. Garnish with chopped parsley and sliced scallions. Serve hot from the pot family-style.
10. Leftovers keep well refrigerated for 3–4 days and can be gently reheated with a splash of stock or water to loosen the rice.