Lowcountry Chicken bog
There are many variations for this dish, but Chicken bog is a southern-style chicken and rice dish which is a classic Southern comfort food.
Ingredients
- 1 tablespoons olive oil
- 1 cup onion diced
- 1/2 green bell pepper diced
- 1 large carrot diced
- 2 stalks celery diced
- 2 cups long-grain rice
- 1/2 teaspoon salt , more or less to taste
- 1/4 teaspoon ground pepper , more or less to taste
- 3 cups chicken broth (i use unsalted cooking stock that's also GF)
- 2 cups shredded chicken leftover, roasted, or rotisserie
- 1 lb smoked sausage sliced into rounds and then quartered. Andouille is our favorite but you can use your favorite.
- 2 tablespoons parsley minced, mixed in and a sprinkle as garnish
- Hot Sauce Your favorite brand is aways best.
Instructions
- In a large deep skillet or Dutch oven, heat the olive oil medium-high heat, add the chopped onion, green pepper, carrots, and celery. Saute until the onion is tender.
- Add the rice and saute, stirring, until lightly browned.
- Season with the 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the chicken broth to the skillet.
- Cover and reduce the heat to a simmer over low heat for 15 to 25 minutes, or until the rice is tender and liquid absorbed. Stir the shredded chicken, smoked sausage, and minced parsley into the rice; allow to heat through, about 2 to 3 minutes.
- Taste and adjust seasonings with additional salt and pepper, if desired. Garnish with additional minced parsley, if desired.