Chicken Bog
Savor the comforting warmth of Southern cuisine with this classic Chicken Bog recipe—a rich, one-pot meal brimming with tender pulled chicken, smoky sausage, and perfectly seasoned rice. This hearty dish is simmered to perfection in a flavorful broth made from chicken thighs and bouillon, enhanced with aromatic onions, garlic, and a blend of spices including paprika and thyme. The addition of butter adds an indulgent creaminess, while the bay leaf imparts a subtle depth of flavor. Perfect for feeding a crowd, this easy-to-make meal is a quintessential taste of the South, ideal for weeknight dinners or casual gatherings. Simple, satisfying, and soul-warming, Chicken Bog is sure to become a family favorite!
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 8 cups Water
- 2 units Chicken bouillon cubes
- 12 ounces Smoked sausage
- 2 tablespoons Butter
- 1 large Onion (chopped)
- 3 cloves Garlic (minced)
- 2 cups Long-grain white rice
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 unit Bay leaf
Instructions
In a large pot or Dutch oven, place the chicken thighs and add 8 cups of water. Bring to a boil over medium-high heat, then reduce the heat to medium, cover, and simmer for 25-30 minutes or until the chicken is tender and cooked through.
Remove the chicken from the pot and set aside to cool. Strain the broth into a large bowl, discarding any impurities, and return it to the pot. Keep the heat on low. Dissolve the bouillon cubes in the hot broth.
Once the chicken is cool enough to handle, remove and discard the skin and bones. Shred the chicken into bite-sized pieces and set aside.
Slice the smoked sausage into 1/4-inch rounds and add it to the pot with the broth. Let it simmer gently for 5 minutes to infuse the broth with flavor.
In a separate skillet, melt the butter over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
Add the sautéed onion and garlic to the pot with the broth. Stir in the rice, salt, black pepper, paprika, thyme, and the bay leaf.
Reduce the heat to low, cover the pot, and let the rice cook for 15-20 minutes or until tender. Stir occasionally to prevent sticking.
Once the rice is cooked, gently fold the shredded chicken into the pot. Let it simmer for another 5 minutes to heat through and blend the flavors.
Remove the bay leaf and taste the dish. Adjust the seasoning, if needed. Serve hot and enjoy!
Nutrition Facts
Calories |
3899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.0 g | 344% | |
| Saturated Fat | 87.9 g | 440% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1033 mg | 344% | |
| Sodium | 11380 mg | 495% | |
| Total Carbohydrate | 142.1 g | 52% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 10.6 g | ||
| Protein | 223.5 g | 447% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 397 mg | 31% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3170 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
