One-Pot Chicken Bog
Chicken bog is a pilaf-style dish made of rice, chicken, onion, spices, and sausage. This quick and easy 1-pot meal is sure to become a family favorite!
I wasn’t really intending on sharing this dish when I made it, but I’m so glad I snapped a few pictures before we devoured it, because it was SOOO good! This is chicken and rice (and sausage) taken to a whole new level- it’s flavorful, filling and just happens to be made in one pot!
When I first stumbled upon a recipe for Carolina chicken bog, I wasn’t really sure what to expect, but I figured our family would like it. It’s basically rice, chicken and sausage. You can’t go wrong with a combo like that. My version isn’t super traditional, but it is pretty darn delicious. What I really loved about this dish was the method in which it’s cooked. You render the fat from the chicken thighs, then saute the veggies in it, then pour in the broth and cook the chicken, rice and sausage in it. The flavor is incredible (although a few bay leaves, some Italian seasoning, salt, pepper, garlic and paprika help attribute to that too). Plus I felt like there wasn’t a whole lot of work that went into shopping/prepping/making this one-pot meal. I’m ALWAYS a big fan when dinner is easy on the wallet, takes less than an hour to get it on the table, tastes amazing and leaves us with some leftovers for the following day.
This chicken bog is definitely going to be something we make over & over again. It was gobbled up by everyone and there were zero complaints about it! That’s kind of a big deal!! I hope you’ll give this one-pot meal a try, it’s cozy, comforting and perfect for busy weeknights!
- 2 tbsp. unsalted butter
- 6 bone-in skin-on chicken thighs
- 14 oz. smoked kielbasa sausage, cut into ¼ to ½-inch rounds
- 1 stalk celery, cut in half lengthwise and sliced
- 1 onion, diced
- 4 cloves garlic, minced
- 4¼ c. low-sodium chicken broth
- 1 tsp. smoked paprika
- 1 tsp. kosher sea salt
- ½ tsp. ground black pepper
- ½ tsp. Italian seasoning
- ½ tsp. garlic powder
- 2 bay leaves
- 2 c. white rice
- In a large pot or Dutch oven set over medium heat, melt butter. Cook thighs, skin side down until browned, about 7-9 minutes (the chicken will not be fully cooked). Transfer to a plate and discard the skin.
- Add the sausage, celery and onion and cook until browned, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Pour in the chicken broth. Add the chicken thighs along with the paprika, salt, pepper, Italian seasoning, garlic powder, and bay leaves. Turn the heat up to medium-high and bring the mixture to a boil. Reduce heat and allow to simmer for 20 minutes.
- Remove the thighs from the pot along with the bay leaves. Pour the rice into the simmering mixture, cover and cook for about 20 minutes or until the rice is tender. Meanwhile, pull the chicken from the bone and shred. Return the chicken to the pot, stir to combine. Cover, remove from the heat and allow to sit for 5 minutes before serving.
Recipe source: Life Made Simple