Chicken BogI got this recipe here.  I changed it up a bit. But it was a delicious and fairly simple dish.  I think everyone liked it.  My problem has been finding sausages that are gluten free, dairy free and peach free….sigh, food allergies.  Anyway, here’s the recipe.  Some of the comments about the name of the dish was pretty funny.  This is a dish that came from a particular place – South Carolina – as far as I can tell.  I served ours with a salad.  But, any of your favorite veggies would do.  If you give it a try come back and let me know how you liked it.

 

Looking at the dish it looks like I may have used a rotisserie chicken to make this.  Which would totally make it even easier.  But, I would use that or thighs or breasts.  Don’t limit yourself by the cut of meat.

6 (5 to 7-oz) bone-in chicken thighs, trimmed of excess fat, or breasts or cooked shredded rotisserie
1 tablespoon olive oil
8 ounces smoked kielbasa sausage, cut into 1/2-inch-thick rounds
1 onion, finely chopped
3 cloves garlic, minced
4 cups chicken broth
2 cups long-grain white rice
Morton’s Nature Seasoning
Salt & Pepper

Pat chicken dry with paper towels and 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 to 8 minutes; transfer chicken to plate. Discard skin.

Pour off all but 1 tablespoon fat from pot and return to medium heat. Add sausage and onion and cook until onion is translucent and sausage begins to brown, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add broth, chicken, 1 teaspoon salt, and 1 teaspoon pepper and bring to boil. Reduce heat to low, cover, and simmer until chicken is tender, about 30 minutes.

Remove chicken from pot and set aside. Stir rice into pot, cover, and 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.