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
- 3 cloves garlic, minced
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper
- 2 bay leaves
- 1/4 cup chopped fresh parsley
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 heat until browned, about 5-7 minutes. Remove the sausage from the pot and set aside.
2. Add the chicken to the pot and cook until browned, about 5-7 minutes. Remove the chicken from the pot and set aside.
3. Add the onion, green bell pepper, and garlic to the pot and cook until softened, about 5 minutes.
4. Add the rice, chicken broth, salt, black pepper, paprika, thyme, cayenne pepper, and bay leaves to the pot. Stir to combine.
5. Add the cooked sausage and chicken back to the pot. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Simmer for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
7. Remove the bay leaves from the pot and discard. Stir in the chopped parsley.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Cook over medium heat, then reduce to low heat for simmering.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 450
Fat: 20g
Saturated Fat: 7g
Cholesterol: 110mg
Sodium: 1400mg
Carbohydrates: 38g
Fiber: 1g
Sugar: 2g
Protein: 26g
Substitutions for ingredients:
- You can use bone-in chicken thighs instead of boneless, but you will need to adjust the cooking time accordingly.
- You can use any type of smoked sausage, such as kielbasa or andouille.
- You can use brown rice instead of white rice, but you will need to adjust the cooking time and liquid accordingly.
Variations:
- Add diced tomatoes or tomato sauce to the pot for a slightly different flavor.
- Use shrimp instead of chicken for a seafood twist.
- Add chopped okra to the pot for a traditional Southern ingredient.
Tips and tricks:
- Be sure to brown the sausage and chicken before adding them to the pot for extra flavor.
- Stir the pot occasionally while simmering to prevent the rice from sticking to the bottom.
- If the mixture seems too dry, you can add more chicken broth or water as needed.
Storage instructions:
- Store any leftovers 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 bowl or on a platter.
- Garnish with additional chopped parsley or sliced green onions.
Pairings:
- Serve with a side of cornbread or biscuits.
Suggested side dishes:
- Collard greens
- Black-eyed peas
- Fried okra
Troubleshooting advice:
- If the rice is still undercooked after simmering for 25 minutes, add more liquid 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 they are fully cooked.
Food history:
- Chicken bog is a traditional dish from the Lowcountry region of South Carolina.
Flavor profiles:
- Savory, smoky, slightly spicy.
Serving suggestions:
- Serve the chicken bog as a main dish for dinner or as a hearty lunch.
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