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 cup long-grain white rice
- 2 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried oregano
- Salt and pepper, to taste
- 2 tbsp olive oil
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, heat the olive oil over medium-high heat.
2. Add the chicken and sausage to the pot and cook until browned, about 5-7 minutes.
3. Remove the chicken and sausage from the pot and set aside.
4. Add the onion, garlic, and green bell pepper to the pot and cook until softened, about 5 minutes.
5. Add the rice to the pot and stir to coat in the oil and vegetables.
6. Add the chicken broth, thyme, rosemary, oregano, salt, and pepper 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 mixture for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
9. Add the reserved chicken and sausage back to the pot and stir to combine.
10. Cook for an additional 5-10 minutes, or until the chicken and sausage are heated through.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Medium-high heat for browning the chicken and sausage
- Low heat for simmering the rice mixture
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 472
- Fat: 22g
- Carbohydrates: 37g
- Protein: 30g
Substitutions for ingredients:
- You can use any type of smoked sausage you prefer, such as kielbasa or andouille.
- You can use brown rice instead of white rice, but you may need to adjust the cooking time and liquid amounts.
- You can use fresh herbs instead of dried herbs, but you will need to use more of them.
Variations:
- You can add other vegetables to the pot, such as celery or carrots.
- You can use shrimp instead of chicken for a seafood twist.
- You can add hot sauce or cayenne pepper for a spicy kick.
Tips and tricks:
- Be sure to brown the chicken and sausage well before removing them from the pot. This will add flavor to the dish.
- Use a wooden spoon to stir the rice mixture to prevent the rice from sticking to the bottom of the pot.
- Let the dish rest for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Herbed Chicken Bog in a large serving dish with a sprinkle of fresh herbs on top.
Garnishes:
- Garnish with chopped fresh parsley or green onions.
Pairings:
- Serve with a side salad or steamed vegetables.
Suggested side dishes:
- Green salad with vinaigrette dressing
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the rice is still crunchy after the liquid has been absorbed, 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 and sausage to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Chicken bog is a traditional dish from the Lowcountry region of South Carolina, where it has been enjoyed for generations.
Flavor profiles:
- The Herbed Chicken Bog is savory, smoky, and slightly spicy, with a hint of herbs.
Serving suggestions:
- Serve the Herbed Chicken Bog as a main dish for a family dinner or a casual get-together.
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Taste: Savory, Herbal, Earthy, Tangy, Comforting