SC CHICKEN BOG
Chicken bog is a "SC" dish--named because the chicken is bogged down in the rice. This recipe is quick, inexpensive, and reheats well. I have used it for dinner parties...with people asking if they can have any leftovers to take with them!
- 1 1/2 lb
- chicken tenders, cut in large chuncks(1-2
- 1 lb
- light or low fat smoked sauage or kielbalsa, sliced in 1/2 pieces
- 1 1/2 qt
- chicken broth, low-fat
- 1 1/2 c
- uncooked jasmine or basamti rice
- 1 medium
- onion--chopped fine
- salt, pepper, red pepper to taste
1Place chicken, sausage, onion,chicken broth in large pot, that has a tight cover. Bring to boil, stir occasionally. Allow to cook approx 10 minutes, low boil. Add rice and season (light on salt, pepper and red pepper--easier to add when eating). Stir, and allow to come back to boil. Cover,and reduce to simmer, and allow to cook until mixture is thick.(Approximately 30 minutes)
2Reduce heat to lowest setting--will keep until you are ready to serve. If appears dry, add small amount of water and stir--should be the consistency of risotto. Freezes well; reheats--even better next day!