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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 433.5
  • Total Fat: 20.8 g
  • Cholesterol: 97.2 mg
  • Sodium: 766.5 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 1.1 g
  • Protein: 28.0 g

View full nutritional breakdown of Chicken Bog (Paula Deen's but w/brown rice, less fat) calories by ingredient
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Chicken Bog (Paula Deen's but w/brown rice, less fat)

Submitted by: LISA0825

Introduction

I love Paula Deen's Chicken Bog, but it is really high in fat and uses white rice. I made this with less butter, chicken breast meat, less sausage, and brown rice. I used regular fat sausage because I think the sausage is the most important flavor in this recipe, but I used less of it. You could use lower fat sausage if you prefer. I do think the butter adds flavor, but you could also cut that out to make it healthier I love Paula Deen's Chicken Bog, but it is really high in fat and uses white rice. I made this with less butter, chicken breast meat, less sausage, and brown rice. I used regular fat sausage because I think the sausage is the most important flavor in this recipe, but I used less of it. You could use lower fat sausage if you prefer. I do think the butter adds flavor, but you could also cut that out to make it healthier
Number of Servings: 4

Ingredients

    Chicken Breast, no skin, 12 ounces
    Chappell Hill Original Smoked Sausage, 5 oz
    Onion, fresh sml, .5 serving (remove)
    Better than Bouillion Chicken Base, 1 tsp
    Creole Seasoning, Tony Chachere 8oz/227 gm 0.25 tsp
    Nature's Seasons Seasoning Blend, 0.25 tsp
    Brown Rice, long grain, 1 cup
    Butter, salted, 3 tbsp
    water, 2 cups

Directions

Cook chicken in the 2 cups water with bouillon. When done, remove from heat. When cooled, cut or pull into small pieces. Add onion, sliced sausage, butter, seasonings, and bay leaf to water. Bring to boil. Add rice. Let come back to boil. Put lid on pot and reduce heat to low simmer for 35-55 minutes, checking occasionally to see if the rice is tender. If all the water has been absorbed, add a few ounces more. It should be slightly soupy or gooey, not dry. Mix diced chicken back in and let sit until heated through.

Serving Size: Makes 4 10-oz servings

Number of Servings: 4

Recipe submitted by SparkPeople user LISA0825.






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