Description
A comforting southern classic that features tender chicken, smoky sausage, and fluffy long grain rice in a savory broth.
Ingredients
Scale
- 1 whole chicken (about 3.5 to 4 lbs, preferably bone-in)
- 12 cups water
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 bay leaves
- 1 large yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 14 oz smoked sausage (sliced into 1/4-inch rounds)
- 2 cups long grain white rice
- Fresh parsley (chopped, optional for garnish)
- Hot sauce (for serving, optional)
Instructions
- Start by placing the whole chicken in a large stockpot and covering it with twelve cups of water. Add the salt, black pepper, smoked paprika, onion powder, garlic powder, and bay leaves. Bring this mixture to a rolling boil before reducing the heat to a gentle simmer. Let it cook for about 30-40 minutes until the chicken is tender and fully cooked.
- Once cooked, carefully remove the chicken from the pot using tongs or a slotted spoon, and set it aside on a cutting board. Allow it to cool slightly before shredding the meat from the bones, discarding the skin and bones.
- In the same pot, melt the butter and olive oil over medium heat. Add the finely chopped onion and garlic, stirring frequently until the onion becomes translucent and fragrant—about 5 minutes. Toss the sliced smoked sausage into the mix, allowing it to crisp slightly for an added layer of texture.
- Return the shredded chicken to the pot along with the water it cooked in. Stir in the long grain rice, and bring the pot back to a simmer. Let it cook until the rice absorbs the flavors and becomes tender, about 20-25 minutes. Ensure to check and stir occasionally, avoiding sticking at the bottom.
- When ready, fluff the bog gently with a fork and let it sit for a few minutes. Serve hot, garnished with a sprinkle of fresh parsley and a splash of hot sauce, if desired.
Notes
Make ahead by preparing the chicken and sausage mix ahead of time. Store in the refrigerator and combine with rice on the day of serving for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg
Keywords: Chicken Bog, Southern Comfort Food, One-pot Meal, Southern Cuisine