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–+ servings
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.
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Chicken Bog
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 
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 rice and tender vegetables. 

If the chicken is roasted ahead of time, this chicken bog comes together in about 30 minutes.
Recipe Type: Dinner
Makes: 8 generous servings
Author: Elizabeth Stark
Ingredients
  • 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
Instructions
Roasted Chicken
  1. 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.
  2. Set aside to cool, then remove skin and pull the meat into bite-sized pieces. Discard skin and bones or reserve for another use.
Chicken Bog
  1. 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.
  2. 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.
  3. 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.
  4. Garnish with green onion and parsley, and serve immediately.
  5. Leftovers will keep for 2 days.