Chicken Bog
A rich and creamy one-pot meal combining tender chicken, smoked sausage, and aromatic spices for a comforting family dish that's low-carb and gluten-free.
Ingredients
For the Base
- 1/3 cup Unsalted butter Adds richness and depth of flavor.
- 1 large Yellow onion Offers sweetness and depth.
- 2 stalks Celery Adds freshness and slight crunch.
- 4 cloves Garlic Infuses bold aromatic flavors.
- 4 pieces Bone-in chicken pieces Ensures juicy, tender meat.
- 6 cups Chicken broth Creates flavorful base.
- 2 leaves Bay leaves Infuses subtle herbal tones.
- 1 teaspoon Thyme Brings delicate earthiness.
- 1 teaspoon Kosher salt Essential for seasoning.
- 1 teaspoon Black pepper Essential for seasoning.
For the Meat & Rice
- 8 oz Smoked kielbasa sausage Provides a smoky savor.
- 1 cup Long grain white rice Filling element that ties the dish.
For Garnish
- 1/4 cup Chopped parsley Brightens the dish with color.
- 2 stalks Chopped green onions/scallions Adds crunch and flavor.
- to taste Hot sauce (optional) For extra flavor kick.
Instructions
Preparation
- Gather all your ingredients and ensure you have everything ready for smooth cooking.
- Chop the onion, celery, garlic, parsley, and green onions, and set aside in separate bowls.
- Slice the kielbasa sausage into 1/4 inch rounds.
- Rinse chicken pieces under cold water, pat dry, and remove any excess skin if needed.
Cooking
- In a large pot, melt unsalted butter over medium heat.
- Add chopped onion and celery; cook until softened and translucent (about 5 minutes).
- Stir in minced garlic, cooking for an additional 1-2 minutes until fragrant.
- Add sliced kielbasa and brown slightly.
- Add chicken pieces, chicken broth, bay leaves, thyme, salt, and pepper; bring to a simmer.
- Cover and cook for 25-30 minutes or until the chicken is fully cooked (internal temperature should reach 165°F or 74°C).
Final Steps
- Remove cooked chicken from the pot and shred meat from the bones.
- Add long grain white rice to the pot, stirring well to combine.
- Replace shredded chicken back into the pot and mix thoroughly.
- Allow mixture to simmer for an additional 20 minutes or until rice is tender and flavors absorbed.
- Serve hot, garnished with chopped parsley and green onions.
Notes
Use fresh thyme for best flavor. Store leftovers in airtight containers for up to 3 days. Freeze leftovers for up to 3 months. Reheat gently.