DIRTY RICE RECIPE WITH CHICKEN LIVERS RECIPES

Name: Carolina Chicken Bog
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: american, southern
Ingredients: 1 large chicken (4-5 lbs); 6 cups chicken broth; 2 1/2 teaspoons salt; 2 teaspoons black pepper; 1 1/2 teaspoons paprika; 1/2 teaspoon dried thyme; 1 bay leaf (optional); 6 cloves garlic; 1 large onion; 3 stalks celery; 1 stick butter (1/2 cup); 2 lbs smoked sausage; 1 teaspoon red pepper flakes; 3 cups uncooked white rice

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SOUTH YOUR MOUTH: CAROLINA CHICKEN BOG

South Your Mouth: Carolina Chicken Bog image

A one-pot recipe of rice, chicken and smoked sausage cooked in a flavorful stock made from slow-cooked chicken. Includes bonus instructions for making a BIG BATCH with 6 cups of rice.

Provided by Mandy Rivers | South Your Mouth

Total Time 3 hours 10 minutes

Prep Time 10 minutes

Cook Time 3 hours

Number Of Ingredients 14

Ingredients

1 large chicken (4-5 lbs)
6 cups chicken broth
2 1/2 teaspoons salt
2 teaspoons black pepper
1 1/2 teaspoons paprika
1/2 teaspoon dried thyme
1 bay leaf (optional)
6 cloves garlic
1 large onion
3 stalks celery
1 stick butter (1/2 cup)
2 lbs smoked sausage
1 teaspoon red pepper flakes
3 cups uncooked white rice

Steps:

Add chicken, broth, salt, pepper, paprika, thyme and bay leaf to a large pot or dutch oven.
Roughly chop garlic cloves, onion and celery then add to the pot.
Cover pot then bring to a slow simmer over medium heat. Once broth is bubbling, reduce heat to low then cook, covered, for 2-3 hours, or until legs and thighs are pulling apart from the body and the chicken is very tender.
Remove chicken from broth; set aside to cool. Strain broth into a large bowl or pitcher, discarding onion, garlic and any loose bones or skin; set broth aside.
Once cool enough to handle, remove skin and bones from chicken then shred or cut chicken into bite-sized pieces.
Cut sausage into bite-sized pieces.
Melt butter in the (now empty) pot then sauté sausage and red pepper flakes for 8-10 minutes or until sausage is browned.
Add reserved broth (should be about 8 cups) to pot with the sausage then stir well to deglaze the pot.
Taste broth for seasoning then add more if desired. Bring broth to a boil.
Once boiling, add rice and chicken.
Bring to a gentle boil then cover, reduce heat to low or medium-low (wherever your dial gives you a gentle simmer) then cook for 20-25 minutes or until rice is tender.
Stir rice once or twice with a fork to ensure nothing is sticking to the bottom of the pot but don’t overwork the rice. Don’t stir the rice or open the lid the last 5 minutes of cooking.
Remove from heat then let rest, covered, for 10 minutes.

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