Ingredients:

  • 8 kg (4 lbs) Bone-in, skin-on chicken pieces (a mix of thighs, legs, and 1 breast for flavour)
  • 4 L (10 cups) Low-sodium chicken stock or water
  • 1 tbsp (15 ml) Salt, plus more to taste
  • 1 tsp (5 ml) Whole black peppercorns
  • 2 Bay leaves
  • 450 g (16 oz) Smoked pork sausage (e.g., Kielbasa or Andouille), sliced into 1 cm (½ inch) rounds
  • 2 tbsp (30 g) Unsalted butter
  • 1 tbsp (15 ml) Olive oil
  • 1 large Yellow onion, diced (about 350 g / 12 oz)
  • 1 Green bell pepper, diced
  • 4 cloves Garlic, minced
  • 480 ml (2 cups) Carolina Gold or high-quality long-grain white rice, rinsed thoroughly
  • 1 tsp (5 ml) Dried thyme
  • ½ tsp (2.5 ml) Cayenne pepper (optional, for heat)
  • 1 tsp (5 ml) Freshly ground black pepper
  • 3 tbsp (45 ml) Fresh parsley, chopped (for garnish)

Instructions:

  1. Simmer the Chicken: Place the chicken pieces, stock, salt, peppercorns, and bay leaves in a heavy-bottomed Dutch oven. Bring to a boil, then immediately reduce to a gentle simmer. Cook uncovered for 40–45 minutes, or until the chicken is fork-tender. Skim off any impurities that rise to the surface.
  2. Separate Meat and Liquid: Carefully remove the chicken pieces and bay leaves using a slotted spoon. Set the chicken aside to cool. Strain the cooking liquid through a sieve into a clean bowl; this strained liquid is your cooking broth. Discard the solids (peppercorns, etc.).
  3. Shred the Chicken: Once the chicken is cool enough to handle, remove the skin and bones. Shred the meat into bite-sized pieces.
  4. Brown the Sausage: Return the Dutch oven to medium-high heat. Add the sausage rounds and cook until nicely browned and the fat is rendered (about 5-7 minutes). Remove the sausage using a slotted spoon and set aside, leaving the rendered fat in the pot.
  5. Sauté Aromatics: Reduce the heat to medium. Add the butter and olive oil to the pot. Sauté the diced onion and bell pepper until softened (about 8 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  6. Deglaze and Season: Stir in the dried thyme, black pepper, and cayenne (if using). Cook for 30 seconds.
  7. Add Rice and Broth: Stir in the thoroughly rinsed long-grain rice until well coated (about 1 minute). Pour the reserved strained chicken broth into the pot. Bring the mixture to a rapid boil.
  8. Simmer (Cook the Rice): Once boiling, reduce the heat immediately to the lowest setting (a true, gentle simmer). Cover the pot tightly with a lid. Cook for 18 minutes without lifting the lid.
  9. Combine and Finish: After 18 minutes, remove the lid. Gently fold in the shredded chicken and the browned sausage. If the bog seems too dry, add a small splash (around 60ml / ¼ cup) of extra stock.
  10. Rest and Serve: Replace the lid and turn off the heat. Let the Chicken Bog rest for 10 minutes. Taste and adjust seasoning (salt and pepper). Garnish generously with fresh parsley before serving.