Chicken Bog (Paula Deen's but w/brown rice, less fat)
- Minutes to Prepare:
- Minutes to Cook:
- 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
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.
Serving Size: Makes 4 10-oz servings
Number of Servings: 4
Recipe submitted by SparkPeople user LISA0825.
Nutritional Info 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
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