Southern Chicken Bog (Printable)

A comforting blend of chicken, smoked sausage, and rice cooked in one pot for a hearty Southern meal.

# What You'll Need:

→ Meats

01 - 1 whole chicken (4 lbs), cut into serving pieces
02 - 12 oz smoked sausage, sliced into rounds

→ Vegetables & Aromatics

03 - 1 large onion, diced
04 - 2 celery stalks, diced
05 - 1 green bell pepper, diced
06 - 3 cloves garlic, minced

→ Rice & Liquids

07 - 2 cups long-grain white rice
08 - 8 cups chicken broth

→ Spices & Herbs

09 - 2 bay leaves
10 - 1 tsp salt, plus additional to taste
11 - 1 tsp black pepper
12 - 1/2 tsp paprika
13 - 1/4 tsp cayenne pepper
14 - 2 tbsp fresh parsley, chopped for garnish

→ Fats

15 - 2 tbsp unsalted butter

# How To Cook:

01 - Place chicken pieces in a large Dutch oven and add chicken broth. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 30 minutes or until chicken is cooked through and tender.
02 - Remove chicken from pot and set aside to cool. Strain the broth through a fine-mesh sieve and return the liquid to the Dutch oven.
03 - Add butter to the pot and melt over medium heat. Add diced onion, celery, bell pepper, and garlic. Sauté for 5 minutes until vegetables are softened and fragrant.
04 - Add sliced smoked sausage to the vegetables and continue cooking for 3 minutes, allowing the sausage to release its flavors.
05 - Once cooled enough to handle, remove skin and bones from the chicken. Shred or chop the meat into bite-sized pieces and return to the pot.
06 - Stir in rice, bay leaves, salt, black pepper, paprika, and cayenne pepper. Add enough reserved broth to total 8 cups of liquid in the pot.
07 - Bring mixture to a gentle boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes, or until rice is tender and liquid is absorbed. Stir occasionally to prevent sticking.
08 - Remove and discard bay leaves. Fluff the mixture with a fork. Garnish with fresh chopped parsley and serve hot.

# Expert Suggestions:

01 -
  • Everything cooks in one pot, meaning less cleanup and more flavor as the rice absorbs all those rendered meat juices
  • The combination of smoked sausage and tender chicken creates this incredible depth that feels like it simmered all day even though it takes just over an hour
02 -
  • Resist the urge to keep lifting the lid while the rice cooks, or youll let out essential steam that keeps the texture perfect
  • Let the pot rest for about 5 minutes off the heat before serving, this helps the rice settle and makes fluffing easier
03 -
  • Rinse your rice before adding it to remove excess starch, which helps prevent that gummy texture nobody wants
  • Use a heavy-bottomed Dutch oven if you have one, the even heat distribution prevents scorching on the bottom

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