Chicken Bog with Side Salad

Instructions

1. 1

   Create the Chicken Broth

   • In a large Dutch oven or heavy-bottomed pot (at least 6-quarts), combine the bone-in chicken pieces, 8 cups of water, and the bay leaves.
   • Bring the water to a boil over high heat, then immediately reduce the heat to low to maintain a gentle simmer.
   • Cover partially and simmer for 40-45 minutes, or until the chicken is fully cooked and tender. Skim off any foam that rises to the surface during the first few minutes.
   • The goal is to create a rich, flavorful broth.
2. 2

   Shred Chicken & Strain Broth

   • Using tongs, carefully remove the cooked chicken from the pot and place it on a cutting board or in a large bowl to cool.
   • Strain the broth through a fine-mesh sieve into a separate large bowl or heatproof container. Discard the bay leaves. You should have about 6-7 cups of broth. You will need 5 cups for the recipe.
   • Once the chicken is cool enough to handle, discard the skin and bones. Shred the meat into bite-sized pieces and set aside.
3. 3

   Build the Flavor Base

   • Wipe out the pot and place it back on the stove over medium-high heat. Add the butter and let it melt.
   • Add the sliced smoked sausage and cook for 5-7 minutes, stirring occasionally, until it's nicely browned and has rendered some of its fat.
   • Add the chopped onion, celery, and bell pepper (the 'holy trinity') to the pot. Sauté for 6-8 minutes, stirring frequently, until the vegetables soften and the onion becomes translucent.
   • Stir in the minced garlic and cook for 1 more minute until fragrant.
4. 4

   Cook the Bog

   • Return the shredded chicken to the pot. Add the well-rinsed rice, 5 cups of the reserved chicken broth, salt, black pepper, and cayenne pepper (if using).
   • Stir everything together thoroughly to combine.
   • Increase the heat to high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to the lowest possible setting.
   • Cover the pot with a tight-fitting lid and let it simmer for 18-20 minutes. Do not lift the lid or stir during this time, as this will disrupt the steaming process for the rice.
5. 5

   Rest, Fluff, and Serve

   • After 18-20 minutes, remove the pot from the heat but keep it covered. Let it stand undisturbed for 10 minutes. This allows the steam to redistribute and finish cooking the rice perfectly.
   • Remove the lid, add the sliced green onions, and gently fluff the entire mixture with a fork to combine.
   • Serve hot in bowls.