Mohamed Shili This delicious Paula Deen Chicken Bog is a quick and comforting Southern classic, perfect for a hearty family meal. With tender chicken, smoky sausage, and creamy rice, it’s an easy one-pot dish that uses everyday ingredients for maximum flavor. Customize with your favorite seasonings to make it just right for you!
Ingredients Needed:
- 2 teaspoons Paula Deen’s House Seasoning
- 2 teaspoons Paula Deen Seasoned Salt
- 1/2 cup melted butter
- 1 cup chopped onion
- 1 lb smoked link sausage
- 1 (3 lb) quartered chicken
- 1 teaspoon ground red pepper
- 1 teaspoon ground black pepper
- 3 bay leaves
- 8 cups water
- 3 cups raw white rice
How To Make Chicken Bog?
- Prepare the Ingredients: In a large stockpot, combine the quartered chicken, sliced sausage, chopped onion, melted butter, and seasonings.
- Add Water and Begin Cooking: Add the water to the pot, bring to a boil, cover, and reduce heat to a low boil. Let cook for 40 minutes.
- Prepare the Chicken: Remove the chicken from the pot and let it cool slightly. Pick the meat from the bones, discarding the bones and skin.
- Add Rice and Cook: Add the rice to the pot, stirring well. Bring to a boil again, cooking for 10 minutes before reducing heat. Cover and simmer for another 10 minutes, or until the rice is tender.
- Finish and Serve: Remove the bay leaves and return the chicken meat to the pot. Stir everything together and serve hot.
Recipe Tips:
- Use Fresh Chicken for Best Flavor: Fresh chicken will give the broth a richer, more savory taste, making the dish more flavorful overall.
- Slice the Sausage Thick: Cutting the sausage into thick slices (about 1/2 inch) ensures it stays juicy and doesn’t fall apart during cooking.
- Let the Rice Absorb the Broth Slowly: When adding the rice, let it simmer gently. This helps the rice absorb all the flavors without becoming mushy.
- Skim Excess Fat if Needed: After cooking the chicken, you may notice some fat on top of the broth. Skim it off for a lighter, less greasy result.
- Adjust Seasoning at the End: Taste the dish just before serving, and add a bit more salt or pepper if needed to enhance all the flavors.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Chicken Bog cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the Chicken Bog to cool completely, then place it in a freezer-safe container or bag, leaving a bit of space for expansion. Freeze for up to 2 months.
- Reheat: Place the Chicken Bog in a saucepan over low heat, adding a bit of water or broth as needed. Stir occasionally and heat for 5-10 minutes, or until warmed evenly.
Nutrition Facts
Serving Size: 1 serving ( 1 cup)
- Calories: 244.4 kcal
- Total Fat: 5.2 g
- Saturated Fat: 1.8 g
- Cholesterol: 31.3 mg
- Sodium: 146.5 mg
- Potassium: 146.0 mg
- Total Carbohydrate: 37.2 g
- Dietary Fiber: 0.6 g
- Sugars: 0.0 g
- Protein: 10.4 g
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Paula Deen Chicken Bog
Description
This delicious Paula Deen Chicken Bog is a quick and comforting Southern classic, perfect for a hearty family meal. With tender chicken, smoky sausage, and creamy rice, it’s an easy one-pot dish that uses everyday ingredients for maximum flavor. Customize with your favorite seasonings to make it just right for you!
Ingredients
Instructions
- Prepare the Ingredients: In a large stockpot, combine the quartered chicken, sliced sausage, chopped onion, melted butter, and seasonings.
- Add Water and Begin Cooking: Add the water to the pot, bring to a boil, cover, and reduce heat to a low boil. Let cook for 40 minutes.
- Prepare the Chicken: Remove the chicken from the pot and let it cool slightly. Pick the meat from the bones, discarding the bones and skin.
- Add Rice and Cook: Add the rice to the pot, stirring well. Bring to a boil again, cooking for 10 minutes before reducing heat. Cover and simmer for another 10 minutes, or until the rice is tender.
- Finish and Serve: Remove the bay leaves and return the chicken meat to the pot. Stir everything together and serve hot.
Notes
- Use Fresh Chicken for Best Flavor: Fresh chicken will give the broth a richer, more savory taste, making the dish more flavorful overall.
- Slice the Sausage Thick: Cutting the sausage into thick slices (about 1/2 inch) ensures it stays juicy and doesn’t fall apart during cooking.
- Let the Rice Absorb the Broth Slowly: When adding the rice, let it simmer gently. This helps the rice absorb all the flavors without becoming mushy.
- Skim Excess Fat if Needed: After cooking the chicken, you may notice some fat on top of the broth. Skim it off for a lighter, less greasy result.
- Adjust Seasoning at the End: Taste the dish just before serving, and add a bit more salt or pepper if needed to enhance all the flavors.
Paula Deen Chicken Bog
