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Chicken and Sausage Bog with Long Grain Rice Recipe

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4.2 from 11 reviews

Bog with Long Grain Rice is a comforting Southern one-pot meal featuring tender shredded chicken simmered with smoked sausage, aromatic spices, and long grain rice in a flavorful broth. This hearty dish is a perfect blend of savory flavors and satisfying textures, making it a beloved classic ideal for family dinners.

  • Total Time: 1 hour 40 minutes
  • Yield: 6 servings

Ingredients

Chicken and Broth

  • 1 whole chicken (about 3.5 to 4 lbs, preferably bone-in for more flavor)
  • 12 cups water
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 bay leaves

Sauté Base and Additional Ingredients

  • 1 large yellow onion (finely chopped)
  • 3 cloves garlic (minced)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 14 oz smoked sausage (sliced into 1/4-inch rounds; Andouille or Kielbasa)
  • 2 cups long grain white rice
  • Fresh parsley (chopped, optional for garnish)
  • Hot sauce (optional, for serving)

Instructions

  1. Cook the Chicken: In a large stockpot, place the whole chicken, water, salt, pepper, smoked paprika, garlic powder, onion powder, and bay leaves. Bring the mixture to a boil over high heat, then reduce to a simmer. Cover and cook for about 45 minutes, or until the chicken is fully cooked and tender.
  2. Shred the Chicken: Remove the chicken from the pot using tongs and let it cool slightly. Shred the meat using two forks, discarding the skin and bones. Strain the broth if desired, then return 8 cups of broth to the pot, saving any remaining broth for other dishes.
  3. Sauté the Base: In a separate skillet or the same pot after removing the broth, heat butter and olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant. Add the sliced smoked sausage and cook until slightly browned.
  4. Simmer the Bog: Return the sautéed onion, garlic, and sausage mixture to the pot with the broth. Add the shredded chicken and bring the mixture to a simmer. Stir in the long grain rice, cover, and cook over low heat for about 25 minutes or until the rice is tender and most of the liquid has absorbed. Stir occasionally to prevent sticking.
  5. Fluff and Serve: Once the rice is cooked and the broth absorbed, stir gently to fluff the rice. The dish should have a texture between a stew and pilaf—not soupy but moist. Adjust seasoning with additional salt and pepper as needed. Garnish with chopped parsley and serve hot, optionally accompanied by hot sauce.

Notes

  • Bone-in chicken adds more flavor to the broth, but boneless can be used if preferred.
  • Straining the broth before cooking the rice improves the texture and tidiness of the dish.
  • Leftover broth can be stored in the refrigerator for up to 3 days or frozen for later use.
  • Use Andouille or Kielbasa sausage for authentic smoky flavor; other smoked sausages will work but may alter the taste.
  • Keep stirring occasionally during the rice cooking stage to prevent sticking on the bottom of the pot.
  • For a gluten-free meal, ensure that the sausage used contains no gluten additives.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Southern American

Find it online: https://yourdailycook.com/chicken-and-sausage-bog-with-long-grain-rice-recipe/