American · Dinner
South Carolina Chicken Bog
South Carolina chicken bog of shredded chicken and smoked sausage simmered with rice in a peppery broth until thick and spoonable, scattered with scallions.
$
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
520Calories
34gProtein
22gFat
48gCarbs
2gSugar
1gFiber
780mgSodium
95mgChol
Goes well with
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Instructions
1
Prep
Slice the smoked sausage and chop the onion and garlic. Pat the chicken thighs dry ready to brown.
2
Sear
Brown the chicken and sausage in oil over medium-high heat 6–7 minutes, then add the onion and garlic 2 minutes until soft.
3
Simmer
Add the rice, stock, bay leaves, and pepper. Cover and simmer over low heat 22–24 minutes until the rice is tender and thick.
4
Build
Lift out the chicken, shred the meat from the bones, and stir it back through the loose, peppery rice.
5
Plate
Spoon the chicken bog into bowls and scatter with sliced scallions and an extra grind of black pepper.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) bone-in chicken thighs
- 160g (5.6 oz) smoked sausage
- 2 tbsp neutral oil
- 1 small onion
- 4 garlic cloves
- 200g (1 cup) long-grain rice
- 800ml (3 1/3 cup) chicken stock
- 2 bay leaves
- 1.5 tsp black pepper
- 4 scallions