Carolina Chicken Bog

Name: Carolina Chicken Bog
Cook time: 1 h
Total time: 1 h
Yield: 6-8 serving(s)
Ingredients: 6 bone-in chicken thighs, trimmed (5-7 oz each); 1 tablespoon vegetable oil; 8 ounces smoked kielbasa, cut into 1/2-inch-thick rounds; 1 onion, finely chopped; 3 garlic cloves, minced; 4 cups chicken broth; 2 cups long-grain white rice; salt & pepper, to taste; 1 teaspoon salt; 1 teaspoon pepper

Submitted by AbsurdBookNerd

"By name it may not sound like much, but chicken bog - a one-pot dish of chicken, smoky sausage, and white rice - is a delicious dish from South Carolina kitchens, packing hearty taste into every last bite."

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Ready In:: 1hr
Ingredients:: 10
Serves:: 6-8

ingredients

6 bone-in chicken thighs, trimmed (5-7 oz each)
1 tablespoon vegetable oil
8 ounces smoked kielbasa, cut into 1/2-inch-thick rounds
1 onion, finely chopped
3 garlic cloves, minced
4 cups chicken broth
2 cups long-grain white rice
salt & pepper, to taste
1 teaspoon salt
1 teaspoon pepper

directions

Pat chicken dry with paper towels & season with salt and pepper. Heat oil in dutch oven over medium heat until just smoking. Cook chicken skin side down, until well browned, 6-8 minutes; transfer chicken to plate. Discard skin.
Pour off all but 1 tbs fat from pot & return to medium heat. Add sausage & onion, cook until onion is translucent & sausage begins to brown, 3-5 minutes. Add garlic & cook until fragrant, about 30 seconds. Add broth, chicken, 1 tsp salt, & 1 tsp pepper; bring to a boil. Reduce heat to low, cover, & simmer until chiecken is tender, about 30 minutes.
Remove chicken from pot & set aside. Stir rice into pot, cover & continue to cook over low heat until rice is tender, about 20 minutes.
Shred chicken into bite-size pieces; discard bones. Gently fold shredded chicken into rice mixture. Remove from heat and let sit, covered for 10 minutes. Serve.