Chicken bog

Name: Chicken bog
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 6 bone-in chicken thighs; 6 cups water; 1 yellow onion, chopped; 2 stalks celery, chopped; 2 tsp salt, divided; 1 tsp black pepper; 2 cups long-grain white rice; 12 oz smoked kielbasa, sliced into coins; 2 tbsp butter; 1 tsp hot sauce (optional); 3 stalks green onions, sliced (optional)

South Carolina’s one-pot supper of tender chicken, smoked sausage and rice cooked in homemade broth, cheap, hearty and even better the next day.

80 min total
25 min hands-on
Follow-a-recipe easy
Serves 6
About $1.72 a serving
750 calories
Good the next day
Gluten-free

Dolly says: Make the full amount. It’s just as good for lunch the next day.

Ingredients

For 6 servings.

6 bone-in chicken thighs
1 yellow onion, chopped
2 stalks celery, chopped
2 cups long-grain white rice
12 oz smoked kielbasa, sliced into coins
2 tbsp butter
1 tsp hot sauce (optional)
3 stalks green onions, sliced (optional)

From your pantry

6 cups water
2 tsp salt, divided
1 tsp black pepper

Each serving has about 750 calories, 34 g protein, 55 g carbs and 43 g fat, and costs about $1.72 at typical US grocery prices. Both are estimates from what the recipe uses.

Missing something?

No bone-in chicken thighs? Chicken drumsticks work.
No yellow onions? White onions or red onions work.
No long-grain white rice? Jasmine rice or basmati rice works.
No butter? Ghee works.
No hot sauce? Sriracha works.
No green onions? Chives work.

Steps

Tap an underlined word for a quick explanation.

Put the chicken, water, onion, celery, 1 teaspoon of salt and the pepper in a large pot and over high heat.
High heat
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Turn the heat to low, partly cover, and 35 minutes, until the chicken is very tender and reads 165°F.
Low heatTimer: 35 min
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Lift the chicken onto a board. Leave 4 cups of broth in the pot and pour the rest into a container for another day.
Dolly’s tip: The extra broth freezes beautifully and makes the best soup.
Add the rice, sausage, butter and remaining teaspoon of salt to the broth and bring it back over high heat.
High heat
once, cover, turn the heat to low and cook 20 minutes.
Low heatTimer: 20 min
Dolly’s tip: No peeking. The steam under the lid is doing the work.
While the rice cooks, pull the chicken off the bones in bite-size pieces and throw away the skin and bones.
the chicken into the rice, cover, and let it sit off the heat 5 minutes.
Timer: 5 min
Fluff with a fork and serve with hot sauce and green onions.