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Chicken Bog

A hearty one-pot meal featuring chicken, smoked kielbasa, and fluffy rice, perfect for feeding a crowd without breaking the bank.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the base
  • 1 cup unsalted butter Adds richness to the dish.
  • 1 pound smoked kielbasa sausage, sliced into 1/4 inch rounds Enhances flavor with a smoky profile. Consider turkey or chicken sausage for a leaner option.
  • 1 large yellow onion, finely chopped Introduces sweetness and depth. Substitute with shallots for a milder taste.
  • 3 ribs celery, finely chopped Adds crunch and freshness. You can also use bell peppers.
  • 4 cloves garlic, peeled and minced Crucial for flavor. Feel free to add more if you're a garlic lover!
  • 3-4 pounds bone-in chicken pieces or whole chicken, quartered Provides the main protein. Rotisserie chicken is a great shortcut.
  • 8 cups chicken broth A flavorful base; consider low-sodium for a healthier option.
  • 3 leaves bay leaves Imparts subtle earthiness.
  • 2-3 sprigs thyme (or 1/2 teaspoon dried) Adds aromatic flavor.
  • 1 1/2 teaspoons kosher salt Essential for seasoning.
  • 1/2 teaspoon pepper Enhances flavor.
  • 3 cups uncooked long grain white rice Carolina Gold is traditional but any long grain rice works.
For garnish
  • 3 tablespoons chopped parsley For garnish and freshness.
  • 3 tablespoons chopped green onions/scallions Adds a fresh bite and color.

Method
 

Preparation
  1. Melt the butter in a 6-quart Dutch oven or heavy pot over medium-high heat.
  2. Add the sliced kielbasa sausage and cook until lightly browned, about 3-5 minutes.
  3. Incorporate the finely chopped onion, cooking for 5-6 minutes until soft and translucent.
  4. Stir in the chopped celery and minced garlic, cooking for an additional 4-5 minutes until softened.
  5. Add the bone-in chicken pieces and chicken broth. Optionally, include hot sauce to taste.
Cooking
  1. Add bay leaves, thyme, kosher salt, and pepper, bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes until chicken is cooked.
  2. Discard bay leaves and thyme sprigs. Remove chicken, allow cooling slightly.
  3. Shred chicken, return to pot with uncooked rice, stirring into the broth.
  4. Bring back to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, stirring once or twice until rice is tender.
Final Steps
  1. Adjust seasonings with salt and pepper to taste. Let sit covered for 10 minutes.
  2. Garnish with parsley and green onions before serving.

Notes

Double the recipe for leftovers. This dish can also be frozen for quick meals.