Chicken Bog Recipe
- cook TIME 35 mins
- prep TIME 5 mins
- total TIME 40 mins
Ingredients (14)
- 16 oz skinless boneless chicken breast
- 1 1/4 cups uncooked long-grain rice
- 6 oz carrots chopped
- 4 oz smoked sausage cut into chunks
- 4 oz onion chopped
- 3 1/4 cups unsalted chicken broth
- 1 tbsp olive oil divided
- 1/2 tbsp lemon juice
- 1/4 tsp salt divided
- 1/4 tsp black pepper
- 1 tsp garlic minced
- 1/4 tsp chili powder
- 1/4 tsp paprika
- 1 tbsp parsley chopped
INSTRUCTIONS
Rub 16 oz chicken breast with 1/8 tsp salt and 1/2 tsp black pepper.
While it’s marinating, heat a pot over medium heat and sear 4 oz smoked sausages for 1 minute or until golden brown. Place into a bowl and set aside.
In the same pot, add 1/2 tbsp olive oil and sear the seasoned chicken breast for 10 minutes (5 for each side). Place it into the sausage bowl and allow it to cool.
Add the remaining 1/2 tbsp olive oil into the pot and stir in 1 tsp garlic, 4 oz onions, and 6 oz carrots. Cook for 5 minutes (stir occasionally, refrain from stirring too much).
Add 1 1/2 cups uncooked long-grain rice (we’re using Jasmine) along with the remaining 1/8 tsp salt, 1/4 tsp chili powder, and 1/4 tsp paprika. Stir quickly to combine.
Add 3 1/4 cups chicken broth, place the lid on, and simmer over low heat for 15 minutes or until the rice absorbs all of the broth and becomes fluffy and moist. Set the timer and make your side dishes while it’s cooking.
Add the shredded chicken, sausages, and 1/2 tbsp lemon juice and turn off the heat.
Scoop the rice into serving bowls and sprinkle with 1 tbsp parsley. Serve.