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Category: Chicken
Prep Time: Cook Time: Total Time:
1/2 lb sliced bacon, finely diced
1 pkg Kielbasa or other cooked sausage cut in 1/6 inch slices
1 large yellow onion, chopped
1 large green bell pepper, cored, seeded, and coarsely chopped
1 can sliced mushrooms
1 tsp ground black and red peppers and salt
1/4 tsp nutmeg
1 1/2 tsp Worcestershire sauce
3 bay leaves
1 (3-5 lb) cut-up whole chicken
2 1/2 cups converted rice
1 1/2 cups peeled and chopped tomatoes
6 cups rich chicken stock or broth
Black Peppercorns
In a large Dutch oven, cook the bacon until crisp. Remove from pan and set aside. Add the sausage and cook for 5 minutes or until nicely browned. Using a slotted spoon, lift the browned sausage to a plate and reserve.
Add the vegetables and seasonings to the drippings and stir-fry for 8 to 10 minutes or until limp and lightly browned.
Cook the chicken with bay leaf in large pot of rapidly boiling water until it begins falling off the bone, then remove chicken for deboning and add to the pot. Add the rice and cook and stir for 1 minute. Add the chicken stock, chicken, tomatoes, reserved sausage and bacon, salt, and pepper. Bring to a boil, then reduce the heat so the mixture bubbles gently, cover, and cook for 20 minutes, stirring often, or just until the rice is tender. If the bog seems soupy, cook, uncovered, for 5 to 10 minutes more. It should be about the consistency of a soft risotto. Adjust for seasonings. Ladle into big soup bowls, and serve with butter beans, and red-ripe tomatoes.
CHICKEN BOG
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Category: Chicken
Prep Time: Cook Time: Total Time:
1/2 lb sliced bacon, finely diced
1 pkg Kielbasa or other cooked sausage cut in 1/6 inch slices
1 large yellow onion, chopped
1 large green bell pepper, cored, seeded, and coarsely chopped
1 can sliced mushrooms
1 tsp ground black and red peppers and salt
1/4 tsp nutmeg
1 1/2 tsp Worcestershire sauce
3 bay leaves
1 (3-5 lb) cut-up whole chicken
2 1/2 cups converted rice
1 1/2 cups peeled and chopped tomatoes
6 cups rich chicken stock or broth
Black Peppercorns
In a large Dutch oven, cook the bacon until crisp. Remove from pan and set aside. Add the sausage and cook for 5 minutes or until nicely browned. Using a slotted spoon, lift the browned sausage to a plate and reserve.
Add the vegetables and seasonings to the drippings and stir-fry for 8 to 10 minutes or until limp and lightly browned.
Cook the chicken with bay leaf in large pot of rapidly boiling water until it begins falling off the bone, then remove chicken for deboning and add to the pot. Add the rice and cook and stir for 1 minute. Add the chicken stock, chicken, tomatoes, reserved sausage and bacon, salt, and pepper. Bring to a boil, then reduce the heat so the mixture bubbles gently, cover, and cook for 20 minutes, stirring often, or just until the rice is tender. If the bog seems soupy, cook, uncovered, for 5 to 10 minutes more. It should be about the consistency of a soft risotto. Adjust for seasonings. Ladle into big soup bowls, and serve with butter beans, and red-ripe tomatoes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.