Chicken Bog

Aurelia Dougan McCollom edited this recipe that my nephew found on the Loris Chamber of Commerce website.

Photo by Leeanne C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    cups water

  • 1

    tablespoon salt

  • 1

    onion, chopped

  • 1

    (3 pound) whole chicken

  • 1

    cup long-grain white rice

  • 1/2

    pound smoked sausage of your choice, sliced

  • 2

    tablespoons Italian-style seasonings

  • 2

    cubes chicken bouillon

Directions

Place water, salt and onion in your Ninja. Add chicken and bring all to a boil; cook until chicken is tender, about 1 hour. Remove chicken from pot and let cool. Remove skin and bones and chop remaining meat into bite-size pieces. Skim off fat from cooking liquid and measure 3 1/2 cups of this chicken broth. For most rice, use a 1:2 ratio of one cup of rice to two cups of water. But since you have other ingredients, maybe adding a little more broth would be advisable. Add rice, chicken pieces, sausage, herb seasoning and bouillon to this saucepan. Cook all together for 30 minutes; let come to a boil, and then reduce heat to Stove Top Low, keeping pan covered the whole time. Stir occasionally. If mixture is too watery or thin, cook over medium-low heat, uncovered, until it reaches the desired consistency. Stir often while cooking.

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