Ingredients: |
Ingredients: 6 [5 to 7 oz] bone-in chicken thighs, trimmed
Salt and pepper
1 T vegetable oil
8 oz smoked kielbasa sausage, cut into 1/2 inch thick rounds
1 onion, chopped fine
3 garlic cloves, minced
4 cups chicken broth
2 cups long-grain white rice
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Directions: |
Directions:Pat chicken dry with paper towels and season with salt and pepper.
Heat oil in Dutch oven over medium heat until just smoking.
Cook chicken, skin side down, until well browned, 6 to 8 minutes; transfer chicken to plate. Discard skin.
Pour off all but 1 T fat from pot and return to medium heat. Add sausage and onion and cook until onion is translucent and sausage begins to brown; 3 to 5 minutes. Add garlic and cook until fragrant, about 3- seconds. Add broth, chicken, 1 tsp salt and 1 tsp pepper. Bring to boil. Reduce heat to low, cover, and simmer until chicken is tender, about 30 minutes.
Remove chicken from pot and set aside. Stir rice into pot, cover and continue to cook over low heat until rice is tender, about 20 minutes.
Shred chicken into bite-size pieces. Discard bones. Gently fold shredded chicken into rice mixture. remove from heat and let sit, covered, for 10 minutes. |
Personal
Notes: |
Personal
Notes: Championship Bogs: We traveled to Loris, South Carolina, where the annual Loris Bog-Off Festival is a hotly contested affair. Entrants cook up bogs in large cast-iron Dutch ovens, carefully stirring with wooden "bogging spoons" worn down from years of pot stirring. Recipes are guarded jealously, but the basics - chicken, sausage and rice - are shared by all. Magazine Editors
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This recipe for Carolina Chicken Bog is from