Chicken Bog
I have published this recipe so many times. Here it is again.
Chicken Bog is great. It feeds a crew, is cheap and easy, and pretty healthy. It originates from where I’m from so I see it everywhere. But it’s simple to make. I have put this recipe up so many times now it’s not funny. I think each time has been slightly different, though. Here’s the latest version:
a couple of stalks of celery chopped
an onion, diced
carrots, diced - about a cup
a lot of garlic, chopped. Whatever that means to you.
Salt, pepper, possibly Italian seasoning, bay leaf, oregano, a squirt of lemon juice, whatever you have. But this needs to be seasoned heavily.
4 cups of low-sodium chicken broth/stock
1 to 1-1/2 cups of rice. Long grain, med. grain, whatever.
a few pounds of chicken breasts, thighs, or even a whole or rotisserie chicken. There are lots of ways to get the chicken in there. Whatever your preference and method of cooking(or not if you prefer precooked) chicken.
kielbasa - 1 package, sliced, on the bias if you want to be fancy.
Chop: celery and carrots; dice onion; chop or mince garlic. You can use garlic powder if you want, but it’s not as potent.
Slice: sausage. (This is all laid out as to minimize dishes and knives)
If you’re using turkey kielbasa, you need some fat. So add about 2 TB butter, and 2 TB EVOO and sautee all the veg’s and sausage. If you’re using the fat stuff, you won’t need this. A little oil maybe to get started, but not much.
Add chx broth and bring to a boil. Add chicken if it needs to cook. Cook it. About an hour for a whole chicken, about 20 minutes for breasts. Make sure it’s cooked, whatever you do.
When done, remove and shred. 2 Forks or the rotating shredders on Amazon these days which work pretty well are your best bet.
Add rice to pot and cook ~20 mins. Return chicken to pot and stir. You can cook your rice elsewhere, or even toast it and add it. It depends on how many dishes you want to wash and how much time you have and how deep the flavors and how confident you are cooking rice. I have a steamer I use a lot because it’s easy. But this wouldn’t be as “boggy.”
There are many variations of this which make it a good recipe too. As long as it’s not too soupy or dry you’re in pretty good shape. After a while you’ll learn how to get fluffy rice, juicy chicken and it’ll become something you make a lot off the top of your head.