Ingredients with Measurements:
- 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 lb. smoked sausage, sliced
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 cups long-grain rice
- 4 cups chicken broth
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. paprika
- 1/4 tsp. cayenne pepper
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with a 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 with a slotted spoon and set aside.
2. Add the chicken to the pot and cook until browned on all sides. Remove the chicken with a slotted spoon and set aside.
3. Add the onion, bell pepper, and garlic 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 vegetable mixture.
5. Add the chicken broth, salt, black pepper, paprika, and cayenne pepper to the pot and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
7. Simmer the mixture for 20 minutes, or until the rice is tender and the liquid has been absorbed.
8. Stir in the cooked sausage and chicken, and cook for an additional 5 minutes to heat through.
9. Remove the pot from the heat and stir in the chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning the sausage and chicken, then low heat for simmering the rice.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 45g
Protein: 30g
Sodium: 1200mg
Substitutions for ingredients:
- You can use any type of smoked sausage you prefer, such as kielbasa or andouille.
- You can use bone-in chicken thighs instead of chicken breasts.
- You can use vegetable broth instead of chicken broth for a vegetarian version.
Variations:
- Add diced tomatoes or tomato sauce to the pot for a slightly different flavor.
- Use shrimp instead of chicken for a seafood version.
- Add chopped okra to the pot for a traditional Southern touch.
Tips and tricks:
- Be sure to brown the sausage and chicken well before adding the vegetables and rice for maximum flavor.
- Stir the rice occasionally while it simmers to prevent it from sticking to the bottom of the pot.
- If the rice is still too firm after 20 minutes, add a little more broth or water and continue cooking until tender.
Storage instructions:
Leftovers can be stored 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 bowls or on plates, garnished with additional chopped parsley.
Garnishes:
Chopped parsley, sliced scallions, or hot sauce.
Pairings:
Cornbread, garlic bread, or a green salad.
Suggested side dishes:
Collard greens, black-eyed peas, or roasted vegetables.
Troubleshooting advice:
If the rice is too mushy, reduce the amount of liquid next time or cook the rice for a shorter amount of time.
Food safety advice:
Be sure to cook the chicken and sausage to an internal temperature of 165°F to ensure they are fully cooked.
Food history:
Chicken bog is a traditional Southern dish that originated in South Carolina. It is similar to a pilaf or jambalaya and typically includes chicken, sausage, rice, and vegetables.
Flavor profiles:
Savory, smoky, and slightly spicy.
Serving suggestions:
Serve the chicken bog as a main dish for dinner or as a hearty lunch.
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