Chicken and Sausage Bog

Ingredients

• 1 whole chicken, cut into pieces (about 3-4 pounds) (1.4-1.8 kg) 1 whole chicken, cut into pieces (about 3-4 pounds) (1.4-1.8 kg)
• 1 pound (450g) smoked sausage, sliced 1 pound (450g) smoked sausage, sliced
• 1 large onion, diced 1 large onion, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon salt 1 teaspoon salt
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 cups (400g) long-grain white rice 2 cups (400g) long-grain white rice
• Fresh parsley or green onions, for garnish Fresh parsley or green onions, for garnish

Nutrition

• Calories: 450 kcal / 1885 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 25g (Sugars: 2g)
• Protein: 32g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot or Dutch oven, heat some oil over medium heat. Add the chicken pieces and brown them on all sides. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the sliced sausage and cook until browned. Remove the sausage from the pot and set aside.
3. 3.
   Add the diced onion to the pot and sauté until translucent. Add the minced garlic and cook for another minute.
4. 4.
   Return the chicken and sausage to the pot. Sprinkle the paprika, dried thyme, black pepper, and salt over the ingredients. Stir well to coat everything evenly.
5. 5.
   Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for about 30 minutes, or until the chicken is cooked through.
6. 6.
   Remove the chicken pieces from the pot and shred the meat. Discard the bones and return the shredded chicken to the pot.
7. 7.
   Add the rice to the pot and stir well. Cover the pot and simmer for another 20 minutes, or until the rice is tender and has absorbed all the liquid.
8. 8.
   Remove from heat and let the dish rest for a few minutes before serving. Garnish with fresh parsley or green onions.

Treat your ingredients with care...

• Chicken — For the best flavor and texture, use bone-in, skin-on chicken pieces. This will add richness to the dish. However, if you prefer a leaner option, you can use boneless, skinless chicken breasts or thighs.
• Smoked sausage — Choose a high-quality smoked sausage, such as Andouille or Kielbasa, to add a smoky and robust flavor to the dish.
• Long-grain white rice — Rinse the rice thoroughly before adding it to the pot to remove excess starch and prevent clumping.

Tips & Tricks

• To add a touch of heat, you can include a pinch of cayenne pepper or a few dashes of hot sauce.
• For a smokier flavor, you can use smoked paprika instead of regular paprika.
• If you prefer a spicier dish, you can add some chopped jalapeños or red pepper flakes.
• Feel free to customize the recipe by adding vegetables like bell peppers or celery for added flavor and texture.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.

Serving advice

Serve Chicken and Sausage Bog hot, straight from the pot. It is a complete meal on its own, but you can also accompany it with a fresh green salad or crusty bread to soak up the flavorful juices.

Presentation advice

When serving Chicken and Sausage Bog, present it in a large serving dish or individual bowls. Garnish with fresh parsley or green onions to add a pop of color. The vibrant hues of the chicken, sausage, and spices will make the dish visually appealing.