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 uncooked white rice
- 4 cups chicken broth
- 1 tsp. smoked paprika
- 1 tsp. dried thyme
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne pepper
- 2 tbsp. olive oil
Special equipment needed:
- Grill
- Large skillet with lid
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. In a large skillet, heat olive oil over medium heat.
3. Add onion, bell pepper, and garlic to the skillet and cook until softened, about 5 minutes.
4. Add chicken and sausage to the skillet and cook until browned, about 10 minutes.
5. Add rice, chicken broth, smoked paprika, thyme, salt, black pepper, and cayenne pepper to the skillet and stir to combine.
6. Bring mixture to a boil, then reduce heat to low and cover with a lid.
7. Cook for 20-25 minutes, or until rice is tender and liquid is absorbed.
8. Remove from heat and let sit for 5 minutes before fluffing with a fork.
9. Meanwhile, grill chicken pieces until cooked through, about 10-12 minutes.
10. Serve grilled chicken over the top of the chicken bog.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Grill: medium-high heat
- Skillet: medium heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 520
- Fat: 23g
- Carbohydrates: 47g
- Protein: 28g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Smoked sausage can be substituted with any type of sausage.
- Green bell pepper can be substituted with red or yellow bell pepper.
Variations:
- Add diced tomatoes for a more tomato-based flavor.
- Use shrimp instead of chicken for a seafood twist.
- Add chopped celery for extra texture.
Tips and tricks:
- Make sure to use a skillet with a lid to ensure the rice cooks evenly.
- Fluff the rice with a fork after it has cooked to prevent it from becoming mushy.
- Use long-grain white rice for the best texture.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl with the grilled chicken pieces arranged on top.
- Garnish with chopped parsley or green onions.
Pairings:
- Serve with a side of cornbread or garlic bread.
Suggested side dishes:
- Collard greens
- Roasted sweet potatoes
- Black-eyed peas
Troubleshooting advice:
- If the rice is still undercooked after the liquid has been absorbed, add more liquid and continue cooking until tender.
Food safety advice:
- Make sure chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Chicken bog is a traditional dish from the Southern United States, particularly in South Carolina.
Flavor profiles:
- Smoky, savory, and slightly spicy.
Serving suggestions:
- Serve as a main dish for dinner or as a hearty lunch.
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