Southern Chicken Bog
Southern Chicken Bog is a classic one-pot Southern rice dish made withhomemade chicken broth, shredded chicken, andouille sausage, and seasonedlong-grain rice. It is rich, comforting, and packed with bold, savory flavor.
Ingredients
FOR THE CHICKEN BROTH
- 1 whole chicken
- 3-5 pounds
- 1 large onion quartered
- 2 ribs celery chopped
- 1 carrot chopped
- 1 leek chopped white part
- 5-7 cloves garlic chopped
- 1 sprig parsley
- 1 sprig fresh thyme
- 1 bay leaf
- 2 tablespoon black peppercorns
FOR THE CHICKEN BOG
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 2 bell peppers chopped red and green
- 2 cloves garlic minced
- 1 tablespoon paprika
- 1 pound andouille sausage sliced
- 2 cups long grain rice rinse
- 1 chicken bouillon cube
- 1 ½ teaspoon Season Salt
- 1 teaspoon Black Pepper
Instructions
Make the Chicken Broth
- Add the whole chicken to a large stock pot along with the quartered onion, celery, carrot, leek, and chopped garlic.
- Add enough water to fully cover the chicken.
- Add parsley, thyme, bay leaf, and black peppercorns.
- Bring to a boil, then reduce heat and simmer for 40 to 60 minutes until the chicken is fully cooked.
- Skim excess fat from the surface if needed.
- Remove the chicken and let it cool slightly, then shred the meat with forks. Discard bones.
- Strain the broth into a bowl and discard the solids. Set broth aside.
Make the Chicken Bog
- Heat vegetable oil in the same pot over medium heat.
- Add the chopped onion and bell peppers and cook for 5 to 10 minutes until softened.
- Add minced garlic, paprika, and sliced andouille sausage. Stir and cook for about 30 seconds until fragrant.
- Add the rinsed rice and stir for 1 minute to lightly toast.
- Add 1 quart of the reserved chicken broth, shredded chicken, chicken bouillon cube, season salt, and black pepper. Stir well.
- Bring to a boil, then reduce heat to low and simmer for 30 minutes, stirring occasionally, until the rice is fully cooked.
- Remove from heat and let rest briefly. Stir to loosen the rice.
Video
Recipe Tips
For the best texture, rinse the rice well before cooking and stir occasionally while simmering to prevent sticking. If you prefer a looser, more stew-like consistency, add extra reserved chicken broth a little at a time until it reaches your desired texture.
