Chicken Bog
Yield
6 servingsPrep
15 minCook
1 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
water
|
|
| 1 | tablespoon |
salt
|
|
| 1 | medium |
onions
finely chopped |
|
| 3 | pounds |
chicken
|
|
| 1 | cup |
long grain rice
|
|
| ½ | pound |
smoked sausage
sliced |
|
| 2 | tablespoons |
italian seasoning
|
*
|
| 1 | package |
seasoning mix
chicken and herb |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
water
|
|
| 15 | ml |
salt
|
|
| 1 | medium |
onions
finely chopped |
|
| 1.4 | kg |
chicken
|
|
| 237 | ml |
long grain rice
|
|
| 226.8 | g |
smoked sausage
sliced |
|
| 3E+1 | ml |
italian seasoning
|
*
|
| 1 | package |
seasoning mix
chicken and herb |
* |
Directions
Measure 6 cups of water, salt, onion, and chicken.
Boil until tender. (About 1 hour.)
Remove chicken, let cool and remove bones. Chop meat in bite-sized pieces.
Skim off fat from juices. Measure 3½ cups of this broth into a 6-qt saucepan.
Add rice, chicken pieces and smoked sausage, herb seasoning and "chicken and herb" seasoning.
Cook these ingredients for 30 mins.
Let come to a boil and turn to low, keeping covered the entire time.
If rice mixture is too juicy, cook uncovered until desired consistency.
