Carolina Chicken Bog

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By name it may not sound like much, but chicken bog - a one-pot dish of chicken, smoky sausage, and white rice - is a delicious dish from south carolina kitchens, packing hearty taste into every last bite.

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Steps

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Pat chicken dry with paper towels & season with salt and pepper.

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Heat oil in dutch oven over medium heat until just smoking.

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Cook chicken skin side down , until well browned , 6-8 minutes.

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Transfer chicken to plate.

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Discard skin.

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Pour off all but 1 tbs fat from pot & return to medium heat.

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Add sausage & onion , cook until onion is translucent & sausage begins to brown , 3-5 minutes.

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Add garlic & cook until fragrant , about 30 seconds.

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Add broth , chicken , 1 tsp salt , & 1 tsp pepper.

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Bring to a boil.

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Reduce heat to low , cover , & simmer until chiecken is tender , about 30 minutes.

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Remove chicken from pot & set aside.

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Stir rice into pot , cover & continue to cook over low heat until rice is tender , about 20 minutes.

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Shred chicken into bite-size pieces.

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Discard bones.

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Gently fold shredded chicken into rice mixture.

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Remove from heat and let sit , covered for 10 minutes.

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Serve.

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Ingredients

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chicken thighs, vegetable oil, smoked kielbasa, onion, garlic cloves, chicken broth, long-grain white rice, salt & pepper, salt, pepper