sc chicken bog
(4 RATINGS)
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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prep time
10 Min
cook time
45 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 1/2 pounds chicken tenders, cut in large chuncks(1-2
- 1 pound light or low fat smoked sauage or kielbalsa, sliced in 1/2 pieces
- 1 1/2 quarts chicken broth, low-fat
- 1 1/2 cups uncooked jasmine or basamti rice
- 1 medium onion--chopped fine
- - salt, pepper, red pepper to taste
How To Make sc chicken bog
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Step 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)
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Step 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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