Southern Chicken Bog (Printer-friendly)

A hearty Southern classic blending chicken, sausage, and rice in one flavorful pot.

# What You'll Need:

→ Meats

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

→ 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 more to taste)
11 - 1 tsp black pepper
12 - 1/2 tsp paprika
13 - 1/4 tsp cayenne pepper (optional)
14 - 2 tbsp fresh parsley, chopped (for garnish)

→ Fats

15 - 2 tbsp unsalted butter

# Directions:

01 - Place chicken pieces in a large Dutch oven and add chicken broth. Bring to a boil, reduce heat, and simmer uncovered for 30 minutes or until cooked through.
02 - Remove chicken and set aside to cool. Strain and reserve the broth in the pot.
03 - Add butter to the same pot. Sauté onion, celery, bell pepper, and garlic until soft, about 5 minutes.
04 - Add sliced smoked sausage and cook for another 3 minutes.
05 - Remove skin and bones from the cooled chicken. Shred or chop the meat and return it to the pot.
06 - Stir in rice, bay leaves, salt, pepper, paprika, and cayenne. Pour in enough reserved broth to make 8 cups of liquid total.
07 - Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25–30 minutes, or until rice is tender and liquid is absorbed, stirring occasionally.
08 - Remove bay leaves, fluff with a fork, and garnish with fresh parsley before serving.

# Expert Advice:

01 -
  • Its humble one-pot magic turns simple ingredients into something extraordinary
  • The rice absorbs every bit of flavor from the chicken and smoked sausage
  • Feeds a crowd with minimal effort and maximum comfort
02 -
  • Resist the urge to stir too frequently, or the rice will become gummy
  • The liquid should be mostly absorbed, but the rice should still look slightly moist when you remove it from heat
  • Letting it rest covered for 5 minutes off the heat helps the texture settle perfectly
03 -
  • Make the broth a day ahead if you want deeper flavor development
  • Use a heavy-bottomed pot to prevent scorching on the bottom

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