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Chicken Bog II

Chicken Bog II

Main dishes

Recipe for slow-cooked chicken with rice and sausages, a traditional dish in American cuisine.

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Recipe from Kittycataclysm (Wikibooks), adapted by Recette de cuisine ·

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A recipe for slow-cooked chicken that became a hit in the United States. Discover this updated version for Belgian cuisine.

Ingredients and directions

  • Prep time10 min
  • Cook time1 hr 5 min
  • Total1 hr 15 min
  • DifficultyEasy
  • Cooking methodnibbling

Ingredients

6 people
  • $0.12
  • $0.15
  • $4.91
  • $0.70
  • $3.40

Directions

  1. Place water, salt, onion, and the chicken in the pot. ≈ 3 min
  2. Let it simmer until the chicken is tender (approximately 1 hour).
  3. Remove the chicken, let it cool, then remove the bones.
  4. Finely chop the meat. ≈ 4 min
  5. Remove the excess fat from the surface of the juices. ≈ 3 min
  6. Measure 3 1/2 cups of this broth into a 6-quart pot.
  7. Add the rice, pieces of chicken, smoked sausage, herbs, and the “chicken and herbs” seasoning. ≈ 3 min
  8. Cook these ingredients for 30 minutes.
  9. Bring to a boil, then reduce the heat and let simmer, always covered.
  10. If the rice mixture is too watery, cook it uncovered until it reaches the desired consistency.

Equipment

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Before you start

Ingredients

  • 1440 ml of water
  • 1 tablespoon of salt
  • 1 medium onion, finely chopped
  • 1 whole chicken (approximately 1.4 kg)
  • 240 ml of long-grain rice
  • 225 g of smoked sausage, sliced
  • 2 tablespoons of herb seasoning
  • 1 sachet of “chicken and herbs” seasoning

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