ONE POT CHICKEN BOG RECIPES

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.

Steps:

• Place the chicken thighs, water, and 1 bouillon cube into a large saucepan, and bring to a boil over medium heat. Reduce heat to a simmer, and cook the chicken thighs until very tender, about 1 hour. Remove the chicken thighs from the pan, and skim fat from the stock; there should be about 4 1/2 cups of liquid. Separate the chicken meat from bones and skin, and chop the meat. Discard the bones and skin.
• Return the chicken meat to the stock. Mix in onion, red and orange bell pepper, turkey kielbasa, rice, Italian seasoning, red pepper flakes, garlic salt, and 2 more chicken bouillon cubes. Bring the mixture to a simmer, cover the pot, and simmer on low heat until the rice is cooked through and tender, about 20 minutes. Stir after 10 minutes and again after 15 minutes. Remove from heat, and mix in the cream of mushroom soup until thoroughly combined. Serve hot.