Chicken Bog
Chicken, rice and sausage in one pot — One pan chicken and rice, Chicken Bog, Country Chicken Bog, and Chicken and yellow rice for busy weeknights.
★ lunch
lunchOne pan chicken and rice
Simple weeknight meal. Video details on my IG: brittaneydenise
Brittaney RobinsonIngredients
- 5 Chicken Thigh (Boneless Skinless)
- 1 cup Jasmine rice
- 1 tbs Minced garlic
- 1 cup Chopped onion
- 4 tbs Butter
- 1/4 cup Olive oil
- 1 tbs Salt
- 1 tbs Coarse black pepper
- 1/2 tbs Paprika
- 1 tbs Garlic powder
- 1 tbs Onion powder
- 2 tsp Cumin
- 1 tsp Ground coriander
- 1 1/2 tsp Turmeric
- 2 cups Chicken broth
Instructions
- 1Pat chicken dry. Add olive oil and all seasonings. Coat chicken thoroughly and set aside.
- 2Melt butter over medium high heat. Sear chicken on both sides, about 5 minutes each. Remove chicken from pan. Keep all drippings.
- 3Add onions and garlic. Sauté until fragrant. Add uncooked rice and sauté about 3 minutes.
- 4Add broth and stir. Add chicken back into pan. Reduce heat to low and cover. Simmer for about 10-12 minutes, until rice is nice and fluffy.
- 5Serve as an easy weeknight meal or for meal prep!
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Open in Pepper →One Pot Of Chicken And Rice
Chicken bog is the kind of supper that feeds a crowd out of one pot and still tastes like somebody stood over it all day. Chicken, rice, sausage, a little broth — that's the whole story, and it's enough.
Cooks on Pepper reach for this collection on the nights when the fridge is thin and everybody's hungry at once, or when there's a ball game, a potluck, or a house full of people to feed without much fuss.
Every recipe here keeps to that one-pot habit: One pan chicken and rice with jasmine rice and garlic, a classic Chicken Bog with bone-in thighs and kielbasa, Country Chicken Bog with smoked sausage, and Chicken and yellow rice made with thighs and drumsticks.
Quick Tips
- 1
Brown the sausage first
Give the kielbasa or smoked sausage 4 to 5 minutes in the pot before anything else, then cook the rice in that same fat for deeper flavor.
- 2
Measure the broth carefully
Most long-grain and jasmine rice wants about 2 cups liquid per 1 cup rice; too much and the bog turns to mush.
- 3
Keep the lid on
Once the rice goes in, cover and simmer low for 20 minutes without peeking so the steam stays where it belongs.
- 4
Pull the chicken apart
Simmer bone-in thighs and legs until tender, then lift them out, shred the meat off the bone, and stir it back in at the end.
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