Paula Deen Chicken Bog Recipe
The Paula Deen Chicken Bog Recipe is a warm and comforting Southern dish. It is made with chicken, rice and sausage. This dish is rich, filling and easy to cook.
Ingredients
- 2 cups cooked chicken shredded
- 1 cup smoked sausage sliced
- 1 cup long grain rice
- 4 cups chicken broth
- 1 small onion chopped
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons butter
Instructions
Prepare the Ingredients
- Chop the onion and garlic. Slice the sausage. Shred the cooked chicken. Measure rice and broth. Keep everything ready before starting to cook.
Cook the Sausage
- Heat a large pot over medium heat. Add butter and sliced sausage. Cook until slightly browned. This step adds a rich smoky flavor to the dish.
Add Onion and Garlic
- Add chopped onion and garlic into the pot. Stir and cook until soft and fragrant. This builds a strong base flavor for the chicken bog.
Add Chicken and Seasoning
- Add shredded chicken into the pot. Sprinkle salt, pepper and paprika. Mix well so the flavors combine nicely with the sausage and vegetables.
Add Rice and Broth
- Pour rice into the pot. Add chicken broth slowly. Stir gently to combine everything. Make sure the rice is fully covered with liquid.
Cook Until Tender
- Cover the pot and cook on low heat. Let it simmer for 25–30 minutes. Stir occasionally. The rice will absorb the broth and become soft.
Check Texture and Flavor
- Check if rice is fully cooked. Add a little more broth if needed. Taste and adjust seasoning. The texture should be soft and slightly creamy.
Serve Hot
- Turn off heat and let it rest for a few minutes. Serve warm in bowls. Enjoy this comforting Southern meal with family and friends.
Notes
- Use leftover chicken to save time
- Do not overcook rice to avoid mushy texture
- Stir occasionally to prevent sticking
- Use smoked sausage for best flavor
- Add extra broth if needed during cooking