Paula Deen Chicken Bog Recipe
This Paula Deen Chicken Bog Recipe is the ultimate one-pot meal for anyone who loves Southern comfort food. It features tender chicken smoky sausage and perfectly seasoned rice that absorbs every drop of savory broth today.
Ingredients
- 1 whole chicken about 3–4 pounds, cut into pieces
- 1 pound smoked sausage like kielbasa, sliced into rounds
- 3 cups long-grain white rice rinsed well
- 6 cups chicken broth or water
- 1 large yellow onion finely diced
- 2 tablespoons unsalted butter
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon poultry seasoning
- 1/4 cup fresh parsley chopped (for garnish)
- 2 bay leaves
Instructions
Boil the Chicken
- Place the chicken pieces and bay leaves into your large Dutch oven and cover with the chicken broth. Bring the liquid to a boil and then reduce the heat to a low simmer for forty minutes.
Shred the Meat
- Remove the cooked chicken from the pot and let it cool on a plate for about ten minutes today. Carefully remove the skin and bones, then shred the tender meat into bite-sized pieces using two large forks.
Sauté the Sausage
- In a separate pan, melt the butter and sauté the sliced smoked sausage and diced onions until golden. The onions should be soft and the sausage should have a nice brown crust for the best flavor.
Season the Broth
- Skim any excess fat from the top of the simmering chicken broth still left in your large pot. Add the salt, black pepper, and poultry seasoning to create a very rich and flavorful base for the rice.
Add the Rice
- Pour the rinsed long-grain white rice into the seasoned broth and stir it once with your wooden spoon. Rinsing the rice first is very important to prevent the dish from becoming too sticky or overly gummy.
Return the Meats
- Add the shredded chicken and the browned sausage with onions back into the pot with the rice and broth. Stir gently to make sure the meat and rice are distributed evenly throughout the entire savory mixture today.
Simmer the Bog
- Cover the pot with a tight lid and let it simmer on low heat for about twenty minutes. The rice should absorb most of the liquid but still remain quite moist and "boggy" to the touch.
Rest the Pot
- Turn off the heat and keep the lid on for an extra five to ten minutes of resting. This allows the steam to finish cooking the rice perfectly without burning the bottom of your heavy pot.
Fluff and Garnish
- Remove the bay leaves and gently fluff the mixture using a large fork or your wooden spoon today. Sprinkle the freshly chopped parsley over the top for a beautiful pop of green and a fresh scent.
Serve it Warm
- Ladle the warm chicken bog into deep bowls while it is still steaming and full of savory moisture. Serve it immediately to your family while the flavors are at their very peak of Southern perfection.
Notes
- Use a rotisserie chicken from the store to save a lot of time on a busy weeknight.
- Always use a heavy-bottomed pot to prevent the rice from sticking or burning during the long simmer.
- Add a chopped green bell pepper with the onions for extra color and a mild veggie crunch today.
- Swap the white rice for brown rice, but remember to add more liquid and longer cooking time.
- Add a dash of hot sauce or cayenne pepper if you prefer a much spicier Southern kick — if bold, smoky heat is your thing, you might also love this slow-cooked sausage and bean casserole that builds the same kind of deep, layered flavor.
- Make sure you do not over-stir the rice once it starts cooking to keep the grains whole.