Rice Cooker Chicken Bog
Transform your weeknight dinners with the comforting and flavorful "Rice Cooker Chicken Bog," a Southern-inspired one-pot wonder that's as easy as it is delicious. This recipe combines tender, golden-seared chicken thighs, smoky andouille sausage, and perfectly cooked long-grain white rice in a richly seasoned chicken broth, all brought together effortlessly in a rice cooker. A classic mirepoix of sautéed onion, celery, and garlic adds depth, while paprika and a bay leaf lend a warm, savory aroma. Garnished with fresh green onions, this rustic dish is perfect for busy nights yet hearty enough to impress. Best of all, it minimizes cleanup while delivering maximum flavor with every bite. Perfect keywords: chicken bog recipe, rice cooker recipes, Southern comfort food, chicken and rice dish.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 8 ounces Andouille sausage
- 2 cups Long-grain white rice
- 4 cups Chicken broth
- 1 medium Onion (chopped)
- 2 stalks Celery (chopped)
- 3 cloves Garlic (minced)
- 2 tablespoons Butter
- 1 teaspoon Kosher salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika
- 1 leaf Bay leaf
- 2 stalks Green onions (sliced, for garnish)
Instructions
Set your rice cooker to the sauté or cooking setting (if available). If your rice cooker does not have this function, use a frying pan over medium heat for this step.
Melt the butter in the rice cooker or pan. Add the onion, celery, and garlic, and sauté until softened and fragrant, about 5 minutes.
Cut the andouille sausage into thin slices and add it to the rice cooker or pan. Cook for about 3-4 minutes, until browned and slightly crispy.
Remove the sautéed vegetables and sausage, setting them aside. In the same rice cooker or pan, sear the chicken thighs, skin-side down, for about 4-5 minutes per side, until golden. Remove and set aside.
If using a frying pan, transfer all ingredients into the rice cooker at this point. Add the rice, chicken broth, salt, pepper, paprika, and bay leaf into the rice cooker.
Arrange the browned chicken thighs and sautéed sausage on top of the rice mixture.
Close the rice cooker lid and set it to the standard cooking (white rice) setting. Allow the rice cooker to cook the rice and chicken thoroughly, about 45-50 minutes.
Once the rice cooker is finished and switches to the keep-warm setting, remove the bay leaf and fluff the rice gently. The chicken should be tender and cooked through (internal temperature of 165°F/74°C).
Carefully remove the chicken thighs and shred the meat if desired, discarding the bones and skin. Stir the shredded chicken back into the rice, or serve the whole chicken thighs on top of the rice.
Garnish with sliced green onions before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
2937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.0 g | 240% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 752 mg | 251% | |
| Sodium | 6167 mg | 268% | |
| Total Carbohydrate | 143.7 g | 52% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 9.7 g | ||
| Protein | 172.6 g | 345% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 333 mg | 26% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3098 mg | 66% | |
*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.
