Charleston Gold Rice Chicken Bog

Name: Charleston Gold Rice Chicken Bog
Yield: 8
Ingredients: 1 1/2 cups Charleston Gold Rice; 1 tablespoon canola or grapeseed oil; 6 bone-in skin-on chicken thighs (about 2 1/2 lbs); 8 ounces smoked sausage, cut into ½-inch pieces; 1 tablespoon unsalted butter; 1 1/2 cups diced onion; 1 cup diced carrot; 1/2 cup diced celery; 1 tablespoon finely chopped garlic; 6 cups unsalted chicken broth; 2 teaspoons coarse kosher salt, or to taste; 1 teaspoon fresh thyme leaves; 2 fresh bay leaves (or 1 dried bay leaf); 1/4 cup torn fresh basil leaves; Coarse kosher salt, to taste; Freshly ground black pepper, to taste

By Don Quattlebaum

Charleston Gold Rice Chicken Bog

Rated 2.8 stars by 8 users

Servings

Chicken Bog is a classic lowcountry rice dish that ranks among some of the best comfort food. As the name suggests, it should be quite juicy–moister than a pilaf, but thicker than a soup.

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Ingredients

1 1/2 cups Charleston Gold Rice
1 tablespoon canola or grapeseed oil
6 bone-in skin-on chicken thighs (about 2 1/2 lbs)
8 ounces smoked sausage, cut into ½-inch pieces
1 tablespoon unsalted butter
1 1/2 cups diced onion
1 cup diced carrot
1/2 cup diced celery
1 tablespoon finely chopped garlic
6 cups unsalted chicken broth
2 teaspoons coarse kosher salt, or to taste
1 teaspoon fresh thyme leaves
2 fresh bay leaves (or 1 dried bay leaf)
1/4 cup torn fresh basil leaves
Coarse kosher salt, to taste
Freshly ground black pepper, to taste

Directions

Rinse rice under cold running water for 1-2 minutes, or until water runs clear; drain.
Preheat oven to 350˚F.
Season chicken thighs with salt and pepper. In a large heavy-duty pot or Dutch oven, heat canola oil over medium heat. Add chicken skin-side down and sear until deeply golden brown on all sides, about 8 minutes (work in batches if needed to avoid overcrowding the pan). Remove chicken to a plate. Add sausage to the pan drippings and cook until browned on all sides, about 1-2 minutes. Transfer to the plate with the chicken.
Pour off all but 1 tablespoon of fat from the pan. Add butter and swirl until melted. Stir in onion, carrot, and celery and cook until vegetables soften, about 5 minutes. Add garlic and cook 1 minute longer. Stir in rice, broth, thyme, and bay leaves and bring to a simmer. Return chicken and sausage to the pot along with their juices.
Cover Dutch oven and transfer to the preheated oven. Cook for 25 minutes, until chicken is tender (but rice is still al dente). Remove pot from oven and transfer the chicken thighs to a bowl or plate to cool. Replace the lid and return the pot to the oven until the rice is totally cooked through, about 10 minutes longer. Meanwhile, shred the chicken into large bite-sized pieces, discarding skin and bones.
Remove pot from the oven for the final time and stir the shredded chicken back into the bog. Stir in basil and season to taste with salt and pepper.