Southern Chicken Bog Ultimate (Printer-Friendly)
Shredded chicken, smoky sausage, and seasoned rice simmered together into a hearty Southern one-pot.
# What You'll Need:
→ Meats
01 - 1 whole chicken (approximately 3 to 4 pounds), cut into pieces
02 - 12 ounces smoked sausage, sliced
→ Vegetables and Aromatics
03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 2 celery stalks, diced
06 - 1 green bell pepper, diced
→ Grains
07 - 2 cups long-grain white rice
→ Liquids
08 - 8 cups chicken broth, preferably low-sodium
09 - 1 bay leaf
→ Spices and Seasonings
10 - 1 teaspoon kosher salt, plus additional to taste
11 - 0.5 teaspoon ground black pepper
12 - 0.5 teaspoon paprika
13 - 0.25 teaspoon cayenne pepper, optional
→ Garnish
14 - 2 tablespoons fresh parsley, chopped, optional
# How-To Steps:
01 - In a large Dutch oven or heavy-bottomed pot, arrange the chicken pieces and pour over the chicken broth. Add the bay leaf and a pinch of salt. Bring to a boil over high heat, then lower to a simmer, skimming off any surface foam. Cook for 30 minutes until the chicken is fully cooked.
02 - Remove the chicken pieces to a cutting board. Once cool enough to handle, discard the skin and bones. Shred the chicken meat and set aside. Remove and discard the bay leaf from the cooking liquid.
03 - Add the sliced smoked sausage to the same pot over medium heat. Sauté for about 5 minutes until browned. Incorporate the onion, garlic, celery, and bell pepper. Cook, stirring, for 6 minutes until vegetables are soft and aromatic.
04 - Add the rice to the pot along with paprika, black pepper, cayenne pepper if using, and additional salt to taste. Return the shredded chicken to the mixture and fold to combine.
05 - Pour in about 6 to 7 cups of the reserved chicken broth, ensuring the ingredients are just submerged. Bring to a gentle boil, then reduce to low, cover the pot tightly, and simmer for 25 to 30 minutes, stirring occasionally, until the rice is tender and most liquid has been absorbed.
06 - Remove the pot from heat and keep covered for 5 minutes to allow the rice to finish steaming. Fluff the contents with a fork before serving. Garnish with chopped fresh parsley if desired.
# Expert Hints:
01 -
- The rice absorbs every bit of flavor from the chicken and sausage, creating layers of taste in every single spoonful
- Its a complete meal in one pot, meaning less cleanup and more time with the people you love
02 -
- The rice needs that covered resting period at the end to finish cooking evenly and achieve the perfect fluffy texture
- Stirring too frequently while the rice simmers will make it gummy, so resist the urge and trust the process
03 -
- The flavors actually improve overnight, so do not hesitate to make it a day ahead and reheat gently
- If the rice absorbs all the liquid before it's tender, add more broth in half-cup increments