Chicken Bog

Ingredients

• 1 pound boneless, skinless chicken thighs or breasts
• 1 pound smoked sausage, cut into 1/2-inch slices
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/4 teaspoon celery salt
• 3 cups chicken broth
• 2 cups long-grain white rice

Directions

1. In a large skillet or pot, heat the oil over medium-high heat. Add the chicken and sausage and cook, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned, about 8 minutes.
2. Add the onion, garlic, bell peppers, paprika, oregano, thyme, cayenne pepper, black pepper, salt, and celery salt. Cook, stirring occasionally, for about 5 minutes.
3. Add the chicken broth and bring the mixture to a boil. Add the rice and reduce the heat to low. Cover and cook for 20 minutes, or until the rice is cooked through.
4. Serve hot.

Interesting Facts

• Chicken Bog is a traditional dish in the Lowcountry of South Carolina.
• The dish is also known as “rice and gravy.”
• It is a popular potluck dish in the South.
• The dish is also popular in the Caribbean and is known as “peas and rice.”