Chicken Bog
A beloved South Carolina one-pot dish of tender chicken, smoky sausage, and long-grain rice cooked together in a rich, savory broth until the rice absorbs all the flavor.
Ingredients
- 3 lbs bone-in, skin-on chicken thighs
- 12 oz smoked sausage (such as kielbasa or andouille), sliced into rounds
- 2 cups long-grain white rice
- 6 cups low-sodium chicken broth
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 2 tbsp unsalted butter
- 1.5 tsp salt
- 1 tsp black pepper, freshly ground
- 1/2 tsp onion powder
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
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1
Place 3 lbs bone-in, skin-on chicken thighs in a large, heavy-bottomed pot or Dutch oven. Add enough of the 6 cups low-sodium chicken broth to just cover the chicken. Bring to a boil over high heat, skimming any foam that rises.
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2
Reduce heat to medium-low, add 1.5 tsp salt, 1 tsp freshly ground black pepper, and 1/2 tsp onion powder. Simmer uncovered until the chicken is cooked through to an internal temperature of 165°F (74°C), about 30 minutes.
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3
Remove the chicken and let it cool slightly. Shred or chop the meat off the bones, discarding the skin and bones. Strain and reserve the cooking broth.
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4
In the same pot, melt 2 tbsp unsalted butter over medium heat. Add 1 medium diced yellow onion and cook until softened, about 4 minutes. Add 4 minced garlic cloves and cook 1 minute more.
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5
Add 12 oz sliced into rounds smoked sausage (such as kielbasa or andouille) and cook, stirring, until lightly browned, about 3 minutes.
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6
Add the shredded chicken back to the pot. Add 2 cups long-grain white rice and 4 cups of the reserved broth (or a combination of broth and water). Stir to combine.
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7
Bring to a boil, then reduce heat to low. Cover and cook until the rice has absorbed the liquid and is tender, about 20 minutes. The mixture should be moist but not soupy.
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8
Remove from heat, fluff with a fork, and stir in 1/4 cup chopped fresh flat-leaf parsley. Taste and adjust seasoning before serving.