Saturday, 18 July 2015

Carolina Chicken Bog

This "bog" is an almost risotto-ish dish, consisting of chicken, sausage, and rice simmered in broth. It's chickeny and delicious without being overwhelmingly heavy, and has a very small preparation footprint, coming together in a single pot.

This is yet another recipe from Cook's Country.


  • 1 lb skinless boneless chicken thighs. The recipe calls for bone-in; we got boneless.
  • 1 tbsp canola oil
  • 1 lb beef sausage, sliced into rounds. (The recipe calls for half a pound of kielbasa, but beef sausage is the immortal god-king of sausages and I will take any excuse to use it.)
  • 1 onion, chopped fine.
  • 3 garlic cloves, minced.
  • 4 C chicken broth.
  • 2 C long-grain white rice.

  1. Season chicken with salt and pepper. Heat oil in a large pot over medium heat and cook chicken until well browned, 6-8 minutes. Remove and buffer chicken on a plate.
  2. Add sausage and onion. Cook until onion is translucent and sausage starting to brown, 3-5 minutes.
  3. Add garlic and cook until fragrant, ~30 seconds.
  4. Return chicken to pot. Add broth, 1 tsp salt, and 1 tsp pepper, and bring to a boil.
  5. Reduce heat, cover, and simmer until chicken is cooked through and tender, ~30 minutes.
  6. Remove chicken (again). Stir rice into pot and simmer, covered, until rice is fluffy and tender.
  7. Shred chicken and mix shredded chicken with rice mixture. Remove from heat and let stand for ten minutes.

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