Chicken Bog

Recipe View Gather all ingredients. (5 minutes)

Recipe View In a large pot, combine water, whole chicken, chopped onion, and salt. Bring to a boil over medium heat. Once boiling, reduce heat to low, cover, and simmer until the chicken is cooked through. The chicken is done when the juices run clear when pierced with a fork, and a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). This should take approximately 1 hour.

Recipe View Carefully transfer the cooked chicken to a cutting board to cool slightly. Allow it to rest for 10-15 minutes before handling. (15 minutes)

Recipe View Skim off any fat that has accumulated on the surface of the cooking liquid in the pot. Measure out 3 1/2 cups of the cooking liquid and return it to the pot. Discard the remaining liquid. (5 minutes)

Recipe View Once the chicken is cool enough to handle, remove and discard the skin and bones. Chop the chicken meat into bite-sized pieces. (10 minutes)

Recipe View Add the chopped chicken, sliced smoked sausage, rice, Italian seasoning, and chicken bouillon cubes to the pot with the reserved cooking liquid. Stir well to combine. (5 minutes)

Recipe View Bring the mixture to a gentle simmer over medium-low heat. Cover the pot and cook for 30 minutes, stirring occasionally to prevent sticking. (30 minutes)

Recipe View Reduce the heat to low and continue to cook, covered, for another 10-20 minutes, or until the rice is tender and the mixture has thickened to your desired consistency. Stir frequently to prevent sticking and burning. (20 minutes)

Recipe View Serve hot and enjoy!