RICE COOKER CHICKEN BOG
Chicken Bog is not only a staple in the south but also a tradition. Cooking it is a bit of an art - otherwise - you end up with sticky goey rice or a brown crust on the bottom of the pan. In my quest for perfect every time bog - I turned to my trusty rice cooker. This recipe yields never fail bog with perfect fluffy rice time after time!
Provided by TP4883
Categories Chicken Thigh & Leg
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot over medium heat cook the bacon until it is crisp. Remove and set aside to cool. Crumble once cooled.
- Add the butter to the bacon grease and brown the sasuage.
- Add the onions and cook unitl they begin to brown.
- Place the chicken thighs in the pot and add the chicken stock.
- Add the crumbled bacon, season salt, garlic powder, onion powder, black pepper and cayenne if you are using it.
- Bring the pot to a boil and then put on low heat to cook the chicken, about 30-40 minutes.
- Cut off the heat and remove the chicken thighs. Let them cool, discard the skins and pick the meat off the bones. Return the chicken meat to the pot.
- Place the 3 cups of rice in your rice cooker and dump in the entire contents of the pot.
- Push the "cook" button on your rice cooker - at the end of the cycle you will have perfect chicken bog!
Nutrition Facts : Calories 765.5, Fat 44.7, SaturatedFat 14.6, Cholesterol 143.4, Sodium 1066.3, Carbohydrate 52.8, Fiber 2, Sugar 3.8, Protein 34.5
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Check it out »#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #beef #poultry #rice #american #southern-united-states #chicken #comfort-food #meat #beef-sausage #chicken-thighs-legs #pasta-rice-and-grains #white-rice #taste-mood #4-hours-or-less
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