Chicken Bog Recipe

[Kyote]

This sounds good. I like rice. creamy rice is even better. and this looks like a great easy winter food. like a soup before the main feast of charred hunks of beast off the smokers / grills. and for us southern folks the name of it rocks. lol. I love all the veggies that go into it.








Chicken Bog Recipe




Chicken bog is a classic low country comfort food of tender pulled chicken and creamy rice in a delectable broth, the ultimate chicken and rice dish.










Course: Main Course, Soup











Author: Mike Hultquist








Ingredients

FOR THE CHICKEN BROTH (See Recipe Notes for Easier Option)

• 1 whole chicken 4-5 pounds – keep whole or cut up as desired – livers and gizzards discarded and saved for another use
• 1 large onion quartered
• 2 ribs celery rough chopped
• 1 carrot rough chopped
• 1 leek chopped (white part only)
• 5 cloves garlic rough chopped
• 1 sprig parsley
• 1 sprig fresh thyme
• 1 bay leaf
• 1 tablespoon black peppercorns

FOR THE CHICKEN BOG

• 2 tablespoons vegetable oil
• 1 large onion chopped (white or yellow)
• 2 bell peppers chopped (I used 1 red and 1 green)
• 2 cloves garlic minced
• 1 tablespoon paprika
• 1 pound andouille sausage sliced (or use other smoked sausage)
• 2 cups rice Carolina Gold preferred, medium or long grain – rinsed unti water runs clear
• 1 chicken bouillon cube optional, for extra flavor – try Knorr Brand
• Salt and black pepper to taste
• ¼ cup chopped fresh parsley

Instructions

FOR THE CHICKEN BROTH

• Add the chicken to a large stock pot along with onion, celery, carrot, leek, and garlic. Add just enough water to cover the chicken. Top with parsley, thyme, bay leaf and peppercorns.
• Bring to a boil, then reduce heat and simmer 40-60 minutes, or until the chicken is cooked through. Skim any fats from the surface if needed.
• Remove from heat and carefully remove the chicken to a large platter (tongs are helpful). Cool slightly, then remove the meat and shred it with forks. Set aside. Discard the chicken bones.
• Strain the chicken broth into a large bowl and discard the solids.

FOR THE CHICKEN BOG

• Heat the oil in the same large pot over medium heat. Add the onion and bell peppers. Cook for 5-10 minutes to soften.
• Add the garlic, paprika, and andouille sausage. Cook for 30 seconds, stirring.
• Add the rice and cook, stirring, for 1 minute to lightly brown the rice.
• Add 1 quart of the reserved chicken stock, reserved shredded chicken, and salt and pepper to taste. Stir. (Keep extra chicken broth on hand as needed.)
• Bring to a boil, then reduce heat and cook for 30 minutes, stirring occasionally, or until the rice is cooked through. Remove from heat.
• Stir the Chicken bog to separate any rice. For wetter or soupier rice, stir in ¼ cup reserved chicken stock until you reach a consistency you prefer. Taste and adjust for salt and pepper.
• Stir in fresh chopped parsley and serve.

Notes

• You can make this with other foul, like pheasant.
• Save and freeze any extra chicken broth for another use.
• You can serve this more rice forward (like a risotto) or more soupy (like a chicken and rice soup), to your preference. Simply adjust the amount of broth while serving.
• Easy Chicken Broth Option: You can skip the chicken broth making step and instead use store bought or homemade chicken broth.