Entree: United States – Deep South – Chicken Bog (Savory one-pot rice and chicken cooked with smoked sausage and aromatics, a comforting Deep South dish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole chicken, cut into pieces, approx. 3 1/2 lb (1.6 kg)
- 8 oz (225 g) smoked sausage (kielbasa or andouille), sliced 1/4-inch (0.635 cm) thick
- 4 slices thick-cut bacon, approx. 3 oz (85 g), chopped
- 2 1/2 cups (463 g) long-grain rice, rinsed and drained
- 1 large onion, about 1 1/2 cups (225 g), chopped
- 2 celery stalks, about 3 oz (85 g), chopped
- 3 cloves garlic, about 5/16 oz (9 g), minced
- 6 cups (1.4 L) chicken stock
- 2 bay leaves
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (8 g) chopped fresh parsley for garnish

Show original ingredient measurements

- 1 whole chicken, cut into pieces, approx. 3 1/2 lb (1.6 kg)
- 8 oz (225 g) smoked sausage (kielbasa or andouille), sliced 1/4-inch thick
- 4 slices thick-cut bacon, approx. 3 oz (85 g), chopped
- 2 1/2 cups (463 g) long-grain rice, rinsed and drained
- 1 large onion, about 1 1/2 cups (225 g), chopped
- 2 celery stalks, about 3 oz (85 g), chopped
- 3 cloves garlic, about 9 g, minced
- 6 cups (1.4 L) chicken stock
- 2 bay leaves
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the chicken pieces dry and season lightly with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) pepper. In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Add the bacon and cook until fat renders and bacon is crisp, about 5 minutes. Remove bacon with a slotted spoon and set aside.
2. Add the smoked sausage to the pot and brown briefly, about 2–3 minutes per side. Remove and set aside with the bacon.
3. Working in batches if necessary, brown the chicken pieces in the hot fat, about 4–5 minutes per side until golden but not cooked through. Transfer browned chicken to a plate.
4. Reduce heat to medium and add the chopped onion and celery to the pot. Sauté until softened, about 5–7 minutes. Add the garlic and cook 30 seconds until fragrant.
5. Return the chicken, bacon, and sausage to the pot. Add the chicken stock, bay leaves, remaining 1/2 tsp (2.5 ml) salt, and remaining pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25–30 minutes to cook the chicken through.
6. Carefully remove the chicken pieces to a bowl and set aside to cool slightly. Add the rinsed rice evenly to the pot, stirring gently to submerge. Cover and simmer over low heat for 18–22 minutes, or until rice is tender and liquid is absorbed.
7. While rice cooks, remove skin and bones from the chicken and shred or chop the meat into bite-sized pieces, discarding bones.
8. When rice is cooked, return the shredded chicken to the pot, add the butter, and gently fold to combine. Let rest off heat, covered, for 5 minutes to meld flavors.
9. Remove bay leaves, adjust seasoning to taste, garnish with chopped parsley, and serve warm.

1. Pat the chicken pieces dry and season lightly with 1/2 tsp salt and 1/4 tsp pepper. In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Add the bacon and cook until fat renders and bacon is crisp, about 5 minutes. Remove bacon with a slotted spoon and set aside.
2. Add the smoked sausage to the pot and brown briefly, about 2–3 minutes per side. Remove and set aside with the bacon.
3. Working in batches if necessary, brown the chicken pieces in the hot fat, about 4–5 minutes per side until golden but not cooked through. Transfer browned chicken to a plate.
4. Reduce heat to medium and add the chopped onion and celery to the pot. Sauté until softened, about 5–7 minutes. Add the garlic and cook 30 seconds until fragrant.
5. Return the chicken, bacon, and sausage to the pot. Add the chicken stock, bay leaves, remaining 1/2 tsp salt, and remaining pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25–30 minutes to cook the chicken through.
6. Carefully remove the chicken pieces to a bowl and set aside to cool slightly. Add the rinsed rice evenly to the pot, stirring gently to submerge. Cover and simmer over low heat for 18–22 minutes, or until rice is tender and liquid is absorbed.
7. While rice cooks, remove skin and bones from the chicken and shred or chop the meat into bite-sized pieces, discarding bones.
8. When rice is cooked, return the shredded chicken to the pot, add the butter, and gently fold to combine. Let rest off heat, covered, for 5 minutes to meld flavors.
9. Remove bay leaves, adjust seasoning to taste, garnish with chopped parsley, and serve warm.