Entree: United States – Southern United States – Chicken Bog (Southern one-pot rice dish of chicken and smoked sausage cooked together in seasoned broth)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 55 min

Additional 5 min

Total 1 hr 25 min

Ingredients

- 1 whole chicken, about 3 lb (1360 g), cut into pieces
- 1 lb (454 g) smoked sausage or kielbasa, sliced 1/2-inch thick
- 2 tbsp (30 ml) vegetable oil or bacon drippings
- 1 large onion, about 8 oz (225 g), chopped
- 1 green bell pepper, about 6 oz (170 g), chopped (optional)
- 2 stalks celery, chopped, about 4 oz (115 g)
- 3 cloves garlic, minced (about 9 g)
- 6 cups (1440 ml) chicken broth or stock, divided
- 2 cups (370 g) long-grain white rice, rinsed
- 2 tsp (10 g) kosher salt, adjust to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 bay leaves
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme
- 2 tbsp (8 g) chopped fresh parsley or 1 tbsp (2 g) dried parsley
- 2 tbsp (30 ml) apple cider vinegar or lemon juice (optional, to brighten)

Instructions

1. In a large stockpot, place chicken pieces and 4 cups (960 ml) of the broth. Add 1 tsp kosher salt and 1/2 tsp black pepper. Bring to a simmer over medium-high heat, skimming any foam, then reduce heat and simmer 30–35 minutes until chicken is cooked through.
2. Remove the chicken pieces and set aside to cool slightly. Reserve the cooking liquid by straining it back into the pot; discard solids if any. Remove skin and bones from chicken and shred or cut meat into bite-size pieces, reserving bones for extra stock if desired.
3. In the same pot, heat the vegetable oil over medium heat. Add the sliced smoked sausage and cook until browned, about 4–5 minutes. Add chopped onion, bell pepper (if using), and celery and cook until softened, about 6 minutes. Stir in garlic and cook 30 seconds.
4. Return shredded chicken to the pot. Add the rice, remaining 2 cups (480 ml) chicken broth (or more to reach about 6 cups total liquid), bay leaves, thyme, remaining salt and pepper, and parsley. Stir to combine and bring to a gentle boil.
5. Reduce heat to low, cover tightly, and simmer 20–25 minutes without stirring until rice is tender and has absorbed most of the liquid. If rice needs more time, add splash of broth and continue covered.
6. Remove from heat. Stir gently to combine; discard bay leaves. Taste and adjust seasoning, and stir in apple cider vinegar or lemon juice if using to brighten flavors.
7. Let sit covered 5 minutes before serving. Serve warm, spooning chicken and sausage-laced rice onto plates.