SC CHICKEN BOG

DONNA RIVERS

By
@dmrcfield


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!

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Rating:

Comments:

Serves:

8

Prep:

10 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

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

Directions Step-By-Step

1
Place 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)
2
Reduce 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!

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southern
Other Tag: Quick & Easy