Chicken Bog
A simple peasant dish that basically combines homemade chicken stock and tons of intense, meaty flavor, this is the perfect comfort meal.
Servings: 8
Calories: 501kcal
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
Calories: 501kcal | Carbohydrates: 79g | Protein: 12g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 1853mg | Potassium: 269mg | Fiber: 2g | Sugar: 2g | Vitamin A: 246IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 1mg