Southern Chicken Bog
A comforting one-pot meal featuring tender chicken, flavorful rice, and a medley of vegetables, perfect for family gatherings.
Ingredients
Main Ingredients
- 1 whole whole chicken Use a whole chicken for best flavor.
- 6 cups chicken broth Homemade broth recommended for more flavor.
- 2 cups long-grain rice Adjust cooking time based on rice type.
Vegetables and Seasonings
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil For sautéing the vegetables.
- to taste chopped parsley for garnish Adds freshness.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add the chopped onion, green bell pepper, and minced garlic, sautéing until softened.
- Add the whole chicken to the pot and cover with chicken broth. Bring to a boil, then reduce heat and simmer for about 30 minutes or until chicken is cooked through.
- Remove the chicken from the pot and let it cool.
- Stir in the rice, salt, black pepper, and paprika into the pot. Cover and simmer for about 20 minutes, or until rice is tender and has absorbed the broth.
- While the rice is cooking, shred the cooled chicken, discarding the bones and skin.
- Once the rice is cooked, stir in the shredded chicken.
Notes
Serve hot, garnished with chopped parsley. Leftovers can be stored in an airtight container for up to three days.