American · Dinner
Chicken Bog
Lowcountry Chicken and Rice
Lowcountry one-pot dish of bone-in chicken thigh simmered with smoked kielbasa, onion, and long-grain white rice in a peppery seasoned broth until the rice absorbs the liquid and turns loose and moist. Finished with scallion and black pepper, served warm.
$4
15 minsPrep
55 minsCook
70 minsTotal
EasyLevel
Nutrition per serving
712Calories
42.9gProtein
37.4gFat
45.9gCarbs
4.4gSugar
2.1gFiber
1667mgSodium
195mgChol
14.6gSat Fat
546mgPotassium
68mgCalcium
2.3mgIron
0.8mcgVitamin B12
3mgVitamin C
gluten-free
egg-free
protein-rich
rich-umami
hidden-gems
gluten-free
Instructions
1
Prep
Slice the kielbasa into coins, dice the onion, slice the scallion, and pat the chicken thigh dry with paper towel.
2
Sear
Melt the butter in a heavy pot over medium-high heat, then brown the chicken thigh skin-side down and sausage coins 4 to 5 minutes until golden.
3
Simmer
Add the onion and cook over medium 3 minutes, then pour in stock, add bay leaf, black pepper, and salt, cover, and simmer low 25 minutes until chicken pulls from the bone.
4
Simmer
Lift out the chicken, stir in the rice, cover, and cook over low 18 to 20 minutes until the rice is tender and liquid absorbs.
5
Plate
Shred the chicken off the bone, discard the bay leaf, fold the meat through the rice, spoon into a bowl, and scatter scallion over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bone-in chicken thigh
- 4.2 oz120g kielbasa smoked sausage
- 1/2 cup100g long-grain white rice, uncooked
- 1 cup150g onion
- 2 1/2 cups600ml chicken stock
- 2 tbsp2 tbsp butter
- 1 tsp1 tsp black pepper
- 22 bay leaf
- 22 scallion
- 1/2 tsp1/2 tsp salt
