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Nancy's Kitchen - Tried and Tested Recipes
Chicken Bog Recipe

Chicken Bog Recipe
This old Southern dish is a nice alternative to a main course featuring pasta. The Dutch oven will keep everything warm, rice holds heat beautifully and chicken thighs won’t dry out as they sit in this well-seasoned mixture. Keeping the vegetables in large chunks makes them recognizable for folks who want to know precisely what’s in the dish.

2 Tbs. unsalted butter
2 Tbs. peanut (or olive) oil
6. boneless, skinless chicken thighs
Salt and pepper
1 medium onions, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
3/4 cup long-grain white rice
1 (14-oz.) cans diced tomatoes, with juice
1 can 14 oz. low-sodium chicken stock
2 Tbs. hot sauce
1 tsp dried thyme
4 bay leaves
1 garlic cloves, minced

Preheat oven 350º In a Dutch oven, heat butter and oil over high heat until very hot. Add thighs and brown on both sides, about 4 minutes per side. Do not crowd pan. Transfer to a plate, season with salt and pepper. Continue until all thighs are browned.

Leave oil in Dutch oven. Sauté onions and celery until softened, about 3 minutes. Add rice and cook until rice is translucent, about 1 minute. Stir in tomatoes, chicken stock, hot sauce, thyme, bay leaves and garlic. Return chicken to pot and nestle down into rice mixture. Cover and bake until chicken and rice are done and liquid is absorbed, 50 to 60 minutes**. Discard thyme and bay leaves before serving. Check rice for seasoning.

And to be sure the rice is completely cooked.

** I used bone-in, skinless chicken thighs and I cut the vegetables in small pieces. It took almost 1 ½ hours for rice to be done. Just check.
Abby in Atlanta

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