Chicken Bog
A one-pot rice dish combining poultry, sausage, and rice cooked together with aromatics and broth. The mixture is simmered until the rice absorbs the cooking liquid and proteins are tender.
Ingredients
Method
Cut chicken into 1-inch pieces. Slice or crumble the sausage. Dice the onion and celery. Mince the garlic.
Heat butter or oil in a large heavy-bottomed pot over medium-high heat. Add the chicken pieces and sausage; cook until browned on the outside, about 5–7 minutes, stirring occasionally. Transfer to a plate.
In the same pot, add the onion, celery, and garlic. Sauté until softened, about 3–4 minutes, scraping up any browned bits from the bottom.
Stir in the rice and cook for 1–2 minutes, stirring constantly to coat with fat.
Return the chicken and sausage to the pot. Pour in the chicken broth and add the bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes, until the rice is tender and has absorbed the liquid.
Remove from heat and let stand, covered, for 5 minutes. Remove bay leaves, fluff with a fork, and season with salt and black pepper to taste.
Portion into bowls or plates and serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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