Chicken Bog Recipe

By jeknudson

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped yellow onion (from 1 onion)
• 1 cup chopped carrots (from about 3 carrots)
• 2 teaspoons chopped garlic
• 1 1/2 cups uncooked long-grain white rice
• 1 teaspoon kosher salt
• 3/4 teaspoon black pepper
• 4 cups chicken stock
• 1 (4-inch) piece Parmesan cheese rind
• 4 cups shredded boneless, skinless rotisserie chicken (about 1 rotisserie chicken)
• 3 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon fresh lemon juice
• 1 1/2 ounces Parmesan cheese, shaved (about 1/3 cup)

Details

Servings 4
Adapted from southernliving.com

Preparation

Step 1

Heat oil in a Dutch oven over medium-high. Add onion and carrots, and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add garlic, rice, salt, and pepper, and cook until fragrant and rice begins to toast, about 3 minutes.

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.

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