Chicken Bog
This old-fashioned recipe has been filling up Southerners for a long time. Our version takes 30 minutes to prepare. Chicken and rice are equal power players in the dish, while vegetables and garlic add even more flavor.
Ingredients
- 2 Tbsp. olive oil
- 1 cup chopped yellow onion (from 1 onion)
- 1 cup chopped carrots (from about 3 carrots)
- 2 tsp. chopped garlic
- 1 1/2 cups uncooked long-grain white rice
- 1 tsp. kosher salt
- 3/4 tsp. black pepper
- 4 cups chicken stock
- 1 (4-in.) piece Parmesan cheese rind
- 4 cups shredded boneless, skinless rotisserie chicken (about 1 rotisserie chicken)
- 3 Tbsp. chopped fresh flat-leaf parsley
- 1 Tbsp. fresh lemon juice
- 1 1/2 oz. Parmesan cheese, shaved (about 1/3 cup)
Instructions
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Cook onion and carrots:
Heat oil in a Dutch oven over medium-high. Add onion and carrots, and cook, stirring occasionally, until beginning to soften, about 4 minutes.
-
Toast rice:
Add garlic, rice, salt, and pepper, and cook until fragrant and rice begins to toast, about 3 minutes.
-
Add stock and rind, and simmer:
Stir in stock, and add Parmesan rind; bring to a boil. Reduce heat to low. Cover and simmer until rice is just cooked through, about 18 minutes. Uncover and discard rind; stir in chicken. Cook until chicken is heated through, about 5 minutes.
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Garnish, and serve:
Stir in parsley and lemon juice just before serving, and top with shaved Parmesan.
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