Chicken Bog
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 large Onions, raw 3 stalk, large (11"-12" long) Celery, raw (sliced)4 small (5-1/2" long) Carrots, raw (sliced)1 tbsp sea Salt 8 ounces Andouille Smoked Pork Sausage, sliced1 cup White Rice, long grain, cooked 1.5 pounds Chicken Breast1.5 pounds boneless, skinless Chicken Thigh
Boil sea salt, chicken, onion, carrot, and celery until chicken is done, approximately 1 hour. Remove chicken from stock. Measure out 3 1/2 cups stock; discard or freeze the rest. Bring stock and vegetables to a boil and add 2 bay leaves, 2 teaspoons of poultry seasoning, and ground pepper to taste.
Cut up chicken when it's cool enough to handle. Add rice to boiling broth, then add cut up chicken and sausage. Keep covered. Reduce heat once it comes to a boil and cook for 30 minutes, leaving covered. Remove bay leaf before serving.
Serving Size: 6 2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SNESBITT73.
Cut up chicken when it's cool enough to handle. Add rice to boiling broth, then add cut up chicken and sausage. Keep covered. Reduce heat once it comes to a boil and cook for 30 minutes, leaving covered. Remove bay leaf before serving.
Serving Size: 6 2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SNESBITT73.
Nutritional Info Amount Per Serving
- Calories: 366.7
- Total Fat: 11.3 g
- Cholesterol: 159.3 mg
- Sodium: 1,611.5 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 2.0 g
- Protein: 49.8 g
Member Reviews