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 white rice
- 4 cups chicken broth
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp dried thyme
- 1 bay leaf
- 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 sliced sausage over medium-high heat until browned, about 5-7 minutes. Remove from the pot and set aside.
2. In the same pot, add the chopped onion, green bell pepper, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
3. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes.
4. Add the rice, chicken broth, salt, black pepper, paprika, cayenne pepper, dried thyme, and bay leaf to the pot. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
6. Remove the bay leaf from the pot and stir in the cooked sausage and chopped parsley.
7. Serve hot, garnished with additional chopped parsley if desired.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning sausage and chicken; low heat for simmering the rice mixture.
Serving size:
Makes 6-8 servings.
Nutritional information:
Calories per serving: 450
Fat: 18g
Carbohydrates: 43g
Protein: 27g
Sodium: 1400mg
Sugar: 2g
Substitutions for ingredients:
- Chicken thighs can be used instead of chicken breasts.
- Andouille sausage or chorizo can be used instead of smoked sausage.
- Red bell pepper can be used instead of green bell pepper.
Variations:
- Add diced tomatoes or tomato sauce to the pot for a richer flavor.
- Use shrimp instead of chicken for a seafood twist.
- Add sliced okra to the pot for a traditional Southern touch.
Tips and tricks:
- To save time, use pre-cooked rice and add it to the pot at the end of cooking.
- For a milder flavor, reduce the amount of cayenne pepper used.
- Make sure to stir the pot occasionally while the rice is cooking to prevent it from sticking to the bottom.
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 until heated through.
Presentation ideas:
Serve in individual bowls, garnished with chopped parsley and a sprinkle of paprika.
Garnishes:
Chopped fresh parsley, sliced green onions, hot sauce.
Pairings:
Cornbread, garlic bread, steamed vegetables.
Suggested side dishes:
Collard greens, black-eyed peas, mac and cheese.
Troubleshooting advice:
- If the rice is still undercooked after the liquid has been absorbed, add a bit more chicken broth or water and continue cooking until the rice is tender.
- If the mixture is too dry, add more chicken broth or water as needed.
Food safety advice:
- Make sure to cook the chicken and sausage to an internal temperature of 165°F to ensure they are fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chicken bog is a traditional dish from the South Carolina Lowcountry, where it is often served at community gatherings and events.
Flavor profiles:
Spicy, smoky, savory.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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