Chicken Bog
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
whole chicken, exclude innards and neckwatersalt pepper~3 cups long grain white rice
Using cooking spray, slightly brown or sear the chicken on both sides in a heavy-bottomed pot. Add 12-16 oz of water and salt and pepper the chicken thoroughly. Cover and bring to a boil.
After it is brought to a boil, turn heat down to medium low. Cook for one hour or until the chicken falls off the bone.
Remove chicken from pot and set on platter to cool. Taste broth and season with salt and pepper to taste.
Pour broth into a large measuring cup to see how much you have. (Often ~4 cups, but may depend on how snug the lid on your pot is). Return the broth to the pot and bring to a boil. When rapidly boiling, add white rice (half of the amount of broth, e.g., 2 cups of rice for 4 cups of broth). {You can dilute the broth by up to a cup and a half before flavor "dims" if you'd like to have more rice.}
After adding rice, immediately stir it at least 3 times. Bring rice and broth to a boil. Cover tightly and turn on low heat. Then, leave it alone without peeking for at least 20 minutes. 30 minutes won't hurt as long it's on low heat.
While the rice it cooking, remove skin and bone from the cooked chicken. Shred chicken into desired size and set aside.
After the rice is ready, add shredded chicken and stir.
Makes about six 1 cup servings of chicken and rice.
This is a great Southern meal. Greens(collards, kale, turnip, spinach, etc) or string beans or butter beans go great with this. It can feed farm hands and large families and is quite tasty and satisfying.
Number of Servings: 6
Recipe submitted by SparkPeople user MELBA7.
After it is brought to a boil, turn heat down to medium low. Cook for one hour or until the chicken falls off the bone.
Remove chicken from pot and set on platter to cool. Taste broth and season with salt and pepper to taste.
Pour broth into a large measuring cup to see how much you have. (Often ~4 cups, but may depend on how snug the lid on your pot is). Return the broth to the pot and bring to a boil. When rapidly boiling, add white rice (half of the amount of broth, e.g., 2 cups of rice for 4 cups of broth). {You can dilute the broth by up to a cup and a half before flavor "dims" if you'd like to have more rice.}
After adding rice, immediately stir it at least 3 times. Bring rice and broth to a boil. Cover tightly and turn on low heat. Then, leave it alone without peeking for at least 20 minutes. 30 minutes won't hurt as long it's on low heat.
While the rice it cooking, remove skin and bone from the cooked chicken. Shred chicken into desired size and set aside.
After the rice is ready, add shredded chicken and stir.
Makes about six 1 cup servings of chicken and rice.
This is a great Southern meal. Greens(collards, kale, turnip, spinach, etc) or string beans or butter beans go great with this. It can feed farm hands and large families and is quite tasty and satisfying.
Number of Servings: 6
Recipe submitted by SparkPeople user MELBA7.
Nutritional Info Amount Per Serving
- Calories: 215.7
- Total Fat: 5.4 g
- Cholesterol: 51.9 mg
- Sodium: 55.4 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 0.3 g
- Protein: 17.7 g
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