Chicken Bog

Ingredients

• 4-5 chicken thighs
• 1 onion, (quartered)
• 2 cloves garlic, (smashed)
• 2 teaspoons (10g) salt
• 1 teaspoon (2-3g) black pepper
• 6 cups (1.5l) water ((just enough to cover the chicken))
• 2 tablespoons (28-30g) unsalted butter
• 1 onion, (chopped)
• 1½ teaspoon (7-8g) minced garlic
• 2 stalks celery, (chopped)
• 8 ounces (230g) smoked sausage, (sliced)
• 2 cups (400g) long-grain white rice ((I used basmati))
• 4 cups (950ml) low-sodium chicken stock ((reserved from cooking chicken))
• 1 teaspoon (5-6g) salt
• 1 teaspoon (2g) dried thyme
• ¾ teaspoon (2g) black pepper
• 1 teaspoon (2g) paprika
• 2 green onions, (sliced)

Steps

1. 1

   Place the chicken, onion, garlic, salt, and pepper in a large pot. Add enough water to cover the chicken.

2. 2

   Cook on medium-high for 30 minutes or until cooked through.

3. 3

   Remove chicken from pot and let cool. Then, shred it and set it aside.

4. 4

   Melt the butter in a large, heavy-bottomed pot or Dutch oven. Add the chopped onion and sauté for 4-5 minutes.

5. 5

   Add the garlic and celery and sauté for 2 minutes.

6. 6

   Add the sausage and shredded chicken and stir for about a minute.

7. 7

   Add the rice, chicken stock, salt, thyme, pepper, and paprika and stir until well combined.

8. 8

   Reduce heat to low, cover, and cook for 20-25 minutes or until the rice is tender.

9. 9

   Garnish your delicious rice with sliced green onions and serve hot with your favorite veggies.