Southern Chicken Bog Recipe
Ingredients
1broiler-fryer chicken, cooked, skinned, boned and broken into small pieces
3tablespoons butter-flavored margarine
1cup chopped onion
2cups long-grain rice, uncooked
1/2cup chopped celery
1teaspoon salt
1/2teaspoon pepper
5cups chicken broth, warm
1pound turkey smoked sausage, cut in 1/2-inch slices
Cooking Instructions
In Dutch oven or heavy saucepan, place margarine and melt over medium-high heat. Add onion and saute about 5 minutes. Add rice and celery, stirring until rice is light brown, about 6 minutes. Sprinkle with salt and pepper. Add chicken broth and sausage and bring to a boil. Cover, reduce heat to low and cook until rice is done, about 30 minutes (do not remove cover during cooking time). Slowly stir in warm chicken, cover and turn off heat, letting Bog sit for about 5 minutes. Serve in bowls from pot or place Bog in chafing dish and invite guests to serve themselves.* Makes 8 Servings
*Note: Bog can be made ahead, refrigerated and reheated in microwave.