Southern Chicken Bog
A hearty one-pot meal combining chicken, sausage, and rice, perfect for busy weeknights and family gatherings.
Ingredients
Main Ingredients
- 2 piece bone-in, skinless chicken thighs
- 1/2 pound smoked sausage (preferably Andouille or Kielbasa), sliced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 4 cups chicken broth For extra flavor, use homemade broth.
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (optional) Adjust spiciness to taste.
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish) Adds a burst of color and flavor.
Instructions
Cooking
- Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear until golden brown. Remove the chicken and set it aside.
- In the same pan, brown the sausage until cooked.
- Add the diced onion and sauté until soft. Next, add the minced garlic and cook until fragrant.
- Stir in the rice, paprika, turmeric, thyme, cayenne pepper, salt, and black pepper. Coat the rice with the spices.
- Pour in the chicken broth and return the chicken and sausage to the pan. Bring it to a simmer, then cover and cook on low for 30-35 minutes.
- After cooking, remove the chicken, shred it, and return the meat to the pan. Stir everything together and cook for another 5 minutes.
Notes
Serve Southern Chicken Bog in bowls while it's hot. It's delicious on its own but can be paired with cornbread or a fresh salad for a complete meal. To store leftovers, let it cool, then refrigerate for up to 3 days or freeze for up to 2 months. Thaw in the fridge overnight before reheating.