A spin on classic chicken and rice, this flavorful chicken bog is made with roasted dark meat chicken, smoked sausage, and rich chicken broth tossed with Carolina Gold rice and tender vegetables, created in partnership with Imagine®.
Chicken bog wasn’t a part of my childhood, but I wish it had been. The bog in chicken bog comes from the texture – a bit soupier than a delicate risotto and just as creamy. The dish harnesses a simple lineup of great ingredients and makes them sing. Roasted dark meat chicken, lively andouille, rich Imagine® Organic Free Range Chicken Stock, and real deal Carolina Gold rice mingle with fresh bay and thyme, onion, carrots, and celery. It’s hearty and brimming with flavor, perfect in any weather.
The bogginess of this dish comes from the broth, so it’s essential to use one with excellent flavor, and my broth of choice is Imagine® Organic Free Range Chicken Broth. The delicate flavor is as rich and delicious as any homemade broth I’ve had and the ingredients are sourced just as carefully as if I’d made it myself. It’s important to me that Imagine® Organic Free Range Chicken Broth is made with farm fresh vegetables and free range chicken with a Step 3 rating from Global Animal Partnership. Whether I’m cooking up a showy dish like this chicken bog or just throwing together a quick lunch, Imagine® broth is a pantry staple.
Besides the broth, much of the flavor here comes from the sausage, so make sure to buy the best quality sausage you can find. Dark chicken meat lends meaty depth, and the chicken broth brings it all together.
- 3 pounds whole chicken legs or a mix of legs and thighs
- sea salt
- fresh ground black pepper
- 1 pound andouille sausage, sliced 1/4-inch thick
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, crushed, peeled, and minced
- 1 1/2 cups Carolina Gold or other long-grain rice
- 6 - 7 cups Imagine® Organic Free Range Chicken Broth
- 2 bay leaves, preferably fresh
- 2 tablespoons thyme leaves, plus more for garnish
- 2 green onions, chopped
- 2 tablespoons minced parsley leaves
- An hour or more ahead of time, preheat oven to 425 degrees F. Generously sprinkle both sides of chicken with sea salt and pepper. Arrange chicken pieces in a deep-sided baking or roasting pan. Roast 25 - 30 minutes, or until a thermometer inserted at the thickest part of the meat reads 165 degrees F.
- Set aside to cool, then remove skin and pull the meat into bite-sized pieces. Discard skin and bones or reserve for another use.
- Set a large Dutch oven or heavy-bottomed skillet over medium heat. Working in batches, sear sausage on both sides, 2 - 3 minutes per side. Remove cooked sausage to a bowl.
- In the same pan, sauté onions, carrots, and celery. Sprinkle with 1/2 teaspoon sea salt and cook until tender, about 5 minutes. Add garlic and sauté 1 minute more. Fold in rice and cook until fragrant, about 2 minutes. Stir in 6 cups broth, taking care to scrape up any brown bits. Add sausage, prepared chicken, and herbs.
- Bring mixture to a boil, stir, then turn down to a very gentle simmer, cover, and cook 25 - 30 minutes, or until rice is tender. Add sea salt and pepper to taste. If mixture becomes too thick, add up to 1 more cup of broth.
- Garnish with green onion and parsley, and serve immediately.
- Leftovers will keep for 2 days.