sc chicken bog
(4 ratings)
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Chicken bog is a "SC" dish--named because the chicken is bogged down in the rice. This recipe is quick, inexpensive, and reheats well. I have used it for dinner parties...with people asking if they can have any leftovers to take with them!
(4 ratings)
yield
8 serving(s)
prep time
10 Min
cook time
45 Min
method
Stove Top
Ingredients For sc chicken bog
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1 1/2 lbchicken tenders, cut in large chuncks(1-2
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1 lblight or low fat smoked sauage or kielbalsa, sliced in 1/2 pieces
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1 1/2 qtchicken broth, low-fat
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1 1/2 cuncooked jasmine or basamti rice
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1 mdonion--chopped fine
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salt, pepper, red pepper to taste
How To Make sc chicken bog
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1Place chicken, sausage, onion,chicken broth in large pot, that has a tight cover. Bring to boil, stir occasionally. Allow to cook approx 10 minutes, low boil. Add rice and season (light on salt, pepper and red pepper--easier to add when eating). Stir, and allow to come back to boil. Cover,and reduce to simmer, and allow to cook until mixture is thick.(Approximately 30 minutes)
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2Reduce heat to lowest setting--will keep until you are ready to serve. If appears dry, add small amount of water and stir--should be the consistency of risotto. Freezes well; reheats--even better next day!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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