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Why You’ll Love My Recipe
One pot meals are always lovely on busy weeknights. Try this one for a filling and flavourful dinner option. Add your favourite vegetable dish on the side and you’ll be all set.
For more great comforting dishes like this, why not make this Mushroom Soup Chicken & Rice Casserole? Or maybe make some Chicken Marengo instead? Serve with a salad or your favourite vegetables dish.
Karlynn’s Recipe Notes
- Skill Level: This is an easy recipe, especially if you happen to have chicken stock around already.
- Total Time: This recipe will take you approximately 80 minutes from start to finish.
- Variations: Try different sausages, maybe something with spice. Add some grated cheese on top or mix in some cooked beans for even more protein and fiber. You could even make this a vegetarian dish by using vegetable stock and broth and using a good quantity of beans in place of the chicken and sausage. Why not try making some Cajun Seasoning to add?
- Tools Needed: For this recipe, you’ll need a large pot, a Dutch oven, a sieve, a spoon, a cutting board, and a sharp knife.
What You’ll Need For Ingredients
Chicken: This recipe calls for one whole chicken, since it involves making your own homemade chicken stock. However, if you have chicken stock or decide to buy some, you can use whatever chicken you like. Leftover cooked chicken from your fridge or a rotisserie chicken from the grocery store will work beautifully for this recipe.
Stock: The majority of the time required for this recipe is spent making a homemade chicken stock. If you happen to have some chicken stock (not broth, which is a separate ingredient), you can save some time and use that. Homemade chicken stock is full of nutrients and collagen that will make this one-pot meal extra filling and nourishing.
How To Make Chicken Bog
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Place water, salt, celery, 3/4 cup onion and garlic in a large pot. Bring to a simmer and add the chicken. Do not let mixture boil. Simmer for 1 hour, skimming off and discarding any foam that collects on top of the liquid.
- Remove chicken and vegetables from pot. Strain the liquid through a sieve and remove skin and bones. Chop remaining meat into bite size pieces and set aside. Skim excess fat off the broth and then set it aside.
- In a large Dutch oven, on medium heat, add the butter and fry the sliced smoked sausage and 3/4 cup diced onions until browned. Add in the chicken stock and bouillon. Stir.
- Add 7 cups of the chicken broth you set aside into the sausage mixture. Add the rice and chopped green onion. Stir well. Add the chicken pieces and stir.
- Bring to a simmer and cover. Cook for 20 minutes, stirring occasionally, until rice is cooked and the liquid is mostly absorbed.
Karlynn’s Tips and Tricks for Making Chicken Bog
Fiber: Chicken Bog is already filling and packed with protein, but you can boost that nutrient content by adding some bell peppers, mushrooms, corn, or peas. For fiber and even more protein, try adding some cooked beans. Black beans, pinto beans, and kidney beans work especially well in recipes like this, but you could also try chickpeas.
Modifications: There is very little salt added to this recipe, so if you need to reduce sodium you can do that easily by choosing low-sodium chicken broth and finding a smoked sausage with less salt. Try brown or wholegrain rice as an alternative to white rice. Just be sure to adjust the cooking time and liquid accordingly.
Storage Instructions
Fridge: Once they’re fully cooled, you can store your leftovers in a sealed container in the fridge for 4-5 days.
Freezer: You can freeze leftovers in a sealed container for several months.
More Delicious Chicken Recipes
Looking for more great ways to use Chicken?
Try this Chicken Fricassee or some Bisquick™ Chicken and Dumplings for classic Southern meals.
Check out this Smothered Chicken for something a bit different.
There you go, friends. Another easy meal that feed your whole family without costing you too much at the grocery store. Try out this Chicken Bog and let me know how it turns out for you.
Happy Cooking!
Karlynn
Chicken Bog
Ingredients
- 4 cups water
- 1 tablespoon salt
- ¾ cup celery, chopped
- 1 ½ cups onion, yellow onion chopped divided in half
- 2 Tablespoons garlic, fresh diced
- 1 3-4 pound chicken, whole
- 4 cups chicken broth
- 2 cubes chicken bouillon
- ¼ cup butter
- ½ pound smoked sausage , sliced
- 4 cups long-grain white rice
- 3 tablespoons green onion, fresh diced
Instructions
- Place water, salt, celery, ¾ cup onion and garlic in a large pot. Bring to a simmer.
- Add chicken and bring all to a simmer only. Do not boil or chicken will be tough. Simmer about 1 hour. Skim off any foam that rises on top and discard.
- Remove chicken and vegetables from pot and strain the liquid through a sieve. Remove skin and bones and chop remaining meat into bite size pieces and set aside.
- Skim off any excess fat from the broth.
- In a large dutch oven or heavy bottomed pot on medium heat, add the butter and fry the sliced smoked sausage and 3/4 cup diced onions until browned. Add in the chicken stock and bouillon and stir.
- Add in 7 cups of the chicken broth into the sausage mixture.
- Add the rice and chopped green onion and stir well. Add the chicken pieces and lightly stir.
- Bring the mixture to a light simmer and cover.
- Cook for about 20 minutes stirring gently once or twice until the moisture is absorbed and the rice is tender. Add additional broth if desired if it is too thick.
- Garnish with fresh diced parsley and green onion if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Steff says
Sounds wonderful, can’t wait to try it, thx.
Cathy says
Hi Karlynn the recipe calls for 4 cups of rice. Is that cooked rice? Thanks