Ingredients with Measurements:
- 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 lb. smoked sausage, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. paprika
- 1 tsp. dried thyme
- 1 bay leaf
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. In a large Dutch oven or heavy-bottomed pot, cook the sausage over medium-high heat until browned. Remove the sausage from the pot and set aside.
2. Add the chicken to the pot and cook until browned on all sides. Remove the chicken from the pot and set aside.
3. Add the onion, garlic, green bell pepper, and red bell pepper to the pot and cook until the vegetables are softened, about 5 minutes.
4. Add the rice to the pot and stir to coat with the vegetables and sausage drippings.
5. Add the chicken broth, salt, black pepper, paprika, thyme, and bay leaf to the pot and stir to combine.
6. Add the chicken and sausage back to the pot and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
8. Simmer the chicken bog for 20-25 minutes, or until the rice is cooked and the chicken is tender.
9. Remove the bay leaf and discard.
10. Serve the chicken bog hot, garnished with chopped parsley or scallions, if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for cooking the sausage and chicken
- Low heat for simmering the chicken bog
Serving size:
- 6 servings
Nutritional information:
- Calories: 450
- Fat: 15g
- Carbohydrates: 45g
- Protein: 30g
- Sodium: 1200mg
Substitutions for ingredients:
- Chicken thighs can be used instead of chicken breasts
- Andouille sausage can be used instead of smoked sausage
- Brown rice can be used instead of white rice
Variations:
- Add diced tomatoes or tomato sauce for a slightly different flavor
- Use shrimp instead of chicken for a seafood twist
- Add okra for a traditional Southern touch
Tips and tricks:
- Be sure to brown the sausage and chicken before adding them back to the pot to ensure maximum flavor.
- Stir the rice occasionally while it cooks to prevent it from sticking to the bottom of the pot.
- If the chicken bog is too dry, add a little more chicken broth or water.
Storage instructions:
- Store any leftover chicken bog in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken bog in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the chicken bog in a large, shallow bowl or on a platter for a family-style meal.
Garnishes:
- Chopped parsley or scallions
Pairings:
- Cornbread
- Collard greens
- Sweet tea
Suggested side dishes:
- Roasted sweet potatoes
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the rice is still undercooked after simmering for 25 minutes, add a little more chicken broth or water and continue cooking until the rice is tender.
Food safety advice:
- Be sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Chicken bog is a traditional Southern dish that originated in South Carolina.
Flavor profiles:
- Savory, smoky, slightly spicy
Serving suggestions:
- Serve the chicken bog as a main course for dinner or as a hearty lunch.
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Taste: Savory, Herbal, Smoky, Earthy, Comforting