Monday, August 10, 2015

Never Eat Alone: Chicken and Sausage One Pot Meal

I am always trying to find simple meals for my busy schedule! Browsing thru the Cook's Country Magazine this weekend, they featured a little known old-school Southern recipe called the 'Carolina Chicken Bog'--what the heck does that mean? 

Well, after reading the recipe, I translated it to mean: Simple. Affordable. Delicious. Flavorful. Satisfying. Crowdpleaser. 

In fact, a 'bog' recipe was originally intended to "combine inexpensive ingredients--chicken, smoky sausage and rice--into an easy one-pot meal that works for big weekend gatherings"…so, I decided to try it out (with a few adjustments)!

Perfect for college cooking and college living. Invite someone to dinner tonight for some low-country cooking!

Carolina Chicken & Sausage Bog

Large Dutch oven with lid

2 - 3 large chicken breasts, cooked and shredded 
(or, store-bought roasted chicken if time an issue)

1 Tbls butter
1 Tbls grapeseed or vegetable oil
8 ounces of Hillshire Farms Kielbasa (Reduced Fat), 1/4" sliced
1 onion, chopped
3 garlic cloves, minced
4 cups chicken broth (or re-constitue bouillon cubes)
2 cups long-grain rice
2 cups fresh or canned corn

1. Wash your hands. 
2. Remove meat from roasted chicken and prep all ingredients.

2. Heat 1 Tbls oil in large dutch oven over MEDIUM heat.
3. Add sausage and onion and cook until onion becomes translucent, approx 3-5 minutes.

4. Add garlic and cook until fragrant, approx 30 seconds.

5. Add rice, broth, salt and pepper.  
6. Stir and cover with tight-fitting lid and cook x 20-25 minutes until rice is done.

7. Add shredded chicken, corn, and stir until combined. 
(this photo without corn, obviously)

Top it off with chopped parsley or parmesan cheese!
Call your friends.

FYI. The original recipe calls for skin-on chicken thighs (ultra cheap):
--searing the skin-on chicken thighs or breasts in large dutch oven, removing skin,and setting aside.

--adding chicken back to the sausage, onions, and garlic with the broth, salt and pepper and cooking x 20 minutes.

--removing the chicken from broth and dutch oven. cooling and shredding.
--adding rice to dutch oven, covering and cooking x 20 minutes until rice is done.
--finally, re-adding chicken back to dutch oven.

I find this too cumbersome for college cooking!

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