Description
Chicken Bog is a savory, comforting one-pot Southern classic featuring tender chicken, smoked sausage, and flavorful rice simmered in a rich broth. This hearty dish combines aromatic vegetables, juicy chicken pieces, and smoky sausage for a satisfying meal perfect for family dinners or gatherings.
Ingredients
Scale
Broth and Chicken
- 4 cups water
- 1 tablespoon salt
- ¾ cup celery, chopped
- ¾ cup yellow onion, chopped (divided)
- 2 tablespoons fresh garlic, diced
- 1 whole chicken (3–4 pounds)
- 4 cups chicken broth
- 2 cubes chicken bouillon
- ¼ cup butter
- ½ pound smoked sausage, sliced
- 4 cups long-grain white rice
- 3 tablespoons fresh green onion, diced
Instructions
- Prepare Broth: Place water, salt, celery, ¾ cup chopped onion, and diced garlic in a large pot. Bring to a simmer, creating a flavorful base for the chicken.
- Simmer Chicken: Add the whole chicken to the pot and maintain a gentle simmer, avoiding boiling to prevent the chicken from toughening. Cook for about 1 hour, skimming off any foam that forms on the surface to keep the broth clean.
- Remove and Strain: Carefully remove the chicken and vegetables from the pot. Strain the remaining broth through a sieve to ensure it is clear. Then, remove skin and bones from the chicken and chop the meat into bite-sized pieces.
- Skim Broth Fat: Skim any excess fat from the broth to keep the dish light and flavorful.
- Cook Sausage and Onions: In a large dutch oven or heavy-bottomed pot over medium heat, melt the butter. Add the sliced smoked sausage and remaining ¾ cup of diced yellow onion, cooking until browned and fragrant.
- Add Broth and Bouillon: Stir in the chicken broth and chicken bouillon cubes, then add 7 cups of the prepared chicken broth to the sausage and onion mixture.
- Add Rice and Chicken: Stir in the long-grain rice and diced green onions, then fold in the chopped chicken pieces gently to combine all ingredients evenly.
- Simmer and Cook Rice: Bring the mixture to a light simmer, then cover with a lid. Let it cook for about 20 minutes, stirring gently once or twice, until the rice is tender and has absorbed the liquid. Add additional broth as needed if the mixture becomes too thick.
- Garnish and Serve: Optionally garnish with fresh diced parsley and additional green onion before serving to add color and freshness.
Notes
- Do not let the chicken boil to prevent it from becoming tough and drying out.
- Skimming foam and fat from the broth helps keep the flavor clean and the dish less greasy.
- If the rice absorbs too much liquid before fully cooking, gradually add more broth or water to avoid burning.
- Smoked sausage adds a distinctive smoky flavor; use your preferred type such as kielbasa or Andouille for variety.
- Leftovers can be refrigerated and reheated, flavors deepen after resting overnight.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 2g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
