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Chicken Bog

A comforting Southern dish made with chicken, sausage, and rice cooked in a flavorful broth, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons butter Adds richness and flavor to the dish.
  • 1 pound sausage Provides a savory, hearty element.
  • 1 medium onion Adds sweetness and depth.
  • 2 stalks celery Contributes crunch and freshness.
  • 4 cloves garlic Enhances flavor with a punch of aroma.
  • 1.5 pounds chicken The main protein, tender and juicy.
  • 4 cups chicken broth Forms the base of the flavor-rich liquid.
  • 1 teaspoon hot sauce Optional, provides a spicy kick if desired.
  • 2 leaves bay leaves Infuses the broth with a subtle depth.
  • 1 teaspoon thyme Adds an earthy herbal note.
  • 1 teaspoon salt Enhances all of the dish's flavors.
  • 1 teaspoon pepper Adds warmth and mild heat.
  • 1 cup rice Acts as a hearty carbohydrate base, absorbing the broth.
  • 1 tablespoon parsley For garnish, provides a fresh color contrast.
  • 2 stalks green onions For garnish, adds a crisp texture.

Method
 

Preparation
  1. In a Dutch oven or heavy pot, melt the butter over medium-high heat.
  2. Add the sausage and cook until lightly browned.
  3. Stir in the onions and cook until soft, about 5-6 minutes.
  4. Incorporate the celery and garlic, cooking for another 4-5 minutes until softened.
  5. Introduce the chicken, chicken broth, hot sauce if using, bay leaves, thyme, salt, and pepper. Bring to a boil.
Cooking
  1. Reduce heat to low, cover, and simmer for 45-60 minutes or until the chicken is done.
  2. Remove bay leaves and thyme sprigs.
  3. Remove the chicken, let it cool enough to handle, then chop the meat coarsely.
  4. Return chopped chicken to the pot, stir in the rice.
  5. Bring to a boil, reduce heat to low, cover, and simmer for 20-25 minutes until the rice is tender.
  6. If necessary, adjust with more broth or water.
  7. Season with salt and pepper as needed.
  8. Turn off heat and let sit covered for 10 minutes.
Serving
  1. Serve garnished with chopped parsley and green onions.

Notes

Chicken Bog is perfect for make-ahead meals and can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat on the stove, adding a splash of broth or water to maintain moisture.