Ingredients with Measurements:
- 1 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 lb. smoked sausage, sliced
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. paprika
- 1/4 tsp. cayenne pepper
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-Step Instructions:
1. In the Dutch oven or heavy-bottomed pot, cook the chicken over medium-high heat until browned on all sides. Remove from the pot and set aside.
2. Add the sliced sausage to the pot and cook until browned. Remove from the pot and set aside with the chicken.
3. Add the onion, green bell pepper, and garlic to the pot and cook until softened, about 5 minutes.
4. Add the rice to the pot and stir to coat with the vegetables and any remaining fat in the pot.
5. Add the chicken broth, salt, black pepper, paprika, and cayenne pepper 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. Cook for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
9. Remove from heat and let sit for 5 minutes.
10. Fluff the rice with a fork and sprinkle with chopped parsley before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking chicken and sausage, low heat for simmering rice.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 430
Total fat: 19g
Saturated fat: 6g
Cholesterol: 85mg
Sodium: 1350mg
Total carbohydrates: 38g
Dietary fiber: 1g
Sugar: 2g
Protein: 24g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or chicken tenders.
- Smoked sausage can be substituted with andouille sausage or kielbasa.
- Long-grain white rice can be substituted with brown rice or jasmine rice.
Variations:
- Add diced tomatoes or tomato sauce for a more tomato-based flavor.
- Add sliced okra for a more traditional Southern-style chicken bog.
- Add shrimp or crawfish for a seafood twist.
Tips and Tricks:
- Brown the chicken and sausage separately to ensure they cook evenly and develop a nice crust.
- Use a heavy-bottomed pot to prevent the rice from sticking to the bottom.
- Stir the rice occasionally to prevent it from sticking and burning.
- Let the rice sit for a few minutes before fluffing it with a fork to allow it to absorb any remaining liquid.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop with a splash of chicken broth or water to prevent the rice from drying out.
Presentation Ideas:
Serve in bowls or on plates with a sprinkle of chopped parsley on top.
Garnishes:
Garnish with sliced green onions or hot sauce for added flavor.
Pairings:
Serve with a side of cornbread or crusty bread to soak up any remaining sauce.
Suggested Side Dishes:
- Collard greens
- Fried okra
- Sweet potato casserole
Troubleshooting Advice:
- If the rice is still undercooked after the liquid has been absorbed, add a splash of chicken broth or water and continue cooking until tender.
- If the rice is overcooked and mushy, reduce the cooking time and/or the amount of liquid used.
Food Safety Advice:
- Cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers promptly and refrigerate within 2 hours of cooking.
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, and rice.
Flavor Profiles:
This dish has a savory and slightly spicy flavor profile, with smoky notes from the sausage and a hint of paprika and cayenne pepper.
Serving Suggestions:
Serve this hearty one-pot meal as a main course for dinner or lunch. It is also a great option for potlucks or family gatherings.
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Taste: Savory, Herby, Tangy, Spicy, Comforting