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.



Chicken Bog
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
    1. 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.

    2. Toast rice:

      Add garlic, rice, salt, and pepper, and cook until fragrant and rice begins to toast, about 3 minutes.

    3. 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.

    4. Garnish, and serve:

      Stir in parsley and lemon juice just before serving, and top with shaved Parmesan.

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