Entree: United States – Appalachia – Chicken Bog (Slow-simmered rice cooked with chicken and smoked sausage)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 35 min

Additional 5 min

Total 1 hr

Ingredients

- 1 whole chicken, cut into pieces, approx. 4 lb (1.8 kg)
- 1 lb (454 g) smoked sausage (such as kielbasa or country-style smoked sausage), sliced 1/2 in (1 cm)
- 3 tbsp (45 ml) butter
- 1 large onion, chopped, about 8 oz (225 g)
- 2 stalks celery, chopped, about 6 oz (170 g)
- 3 cloves garlic, minced (about 0.2 oz / 6 g)
- 3 cups (570 g) long-grain white rice, rinsed until water runs clear
- 8 cups (1.9 L) chicken broth, preferably low-sodium or homemade
- 2 bay leaves
- 1 tsp (5 g) dried thyme or 1 tbsp (15 g) fresh thyme leaves
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley (optional)

Instructions

1. Rinse the chicken pieces and pat dry. In a large heavy pot or Dutch oven, melt the butter over medium heat and brown the chicken pieces lightly, skin-side down first, about 4–5 minutes per side; remove and set aside.
2. Add the sliced smoked sausage to the pot and cook until browned, about 3–4 minutes; remove and set aside with the chicken.
3. Add the chopped onion and celery to the pot and sauté in the rendered fat and butter until softened, about 5 minutes. Stir in the minced garlic and cook 30 seconds until fragrant.
4. Return the chicken and sausage to the pot. Add the rinsed rice, chicken broth, bay leaves, and thyme; stir to distribute. Bring to a gentle boil, then reduce heat to low so the liquid simmers.
5. Cover the pot tightly and simmer for 25–35 minutes, until the rice is tender and the chicken is cooked through (internal temp 165°F / 74°C) and the mixture has a creamy, slightly soupy consistency. Stir once midway to prevent sticking.
6. Remove from heat, discard bay leaves, adjust seasoning with salt and pepper, and stir in chopped parsley if using. Let rest 5 minutes before serving.