Description
A creamy, savory, and comforting one-pot Southern dish featuring tender chicken, smoked sausage, and rice cooked in a rich broth with heavy cream. It is quick to make, perfect for meal prep, and delivers deep flavor with simple ingredients.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 3 cloves garlic, minced
- 12 ounces smoked sausage (Andouille or kielbasa), sliced into half-moons
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1.5 cups long-grain white rice
- 3 to 3.5 cups chicken broth (low sodium recommended)
- ½ cup heavy cream
- 1 tablespoon Creole seasoning
- 1 teaspoon dried thyme
- ½ teaspoon freshly cracked black pepper
- Salt to taste
Instructions
- Heat butter in a large pot or Dutch oven over medium heat. Add diced onion, green bell pepper, and a pinch of salt. Cook until onions are translucent and soft, about 5 minutes.
- Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Push vegetables to the side of the pot. Add sliced smoked sausage and cook until it starts to brown and release oils.
- Add bite-sized chicken pieces. Season with Creole seasoning, thyme, and black pepper. Cook until chicken is no longer pink on the outside, about 3-4 minutes.
- Pour in uncooked long-grain white rice. Stir constantly for about 2 minutes to toast the rice and coat grains in fat.
- Pour in chicken broth and heavy cream. Stir well to scrape up browned bits from the bottom of the pot.
- Bring the mixture to a boil, then immediately reduce heat to low. Cover with a tight-fitting lid.
- Simmer gently for 12-15 minutes without lifting the lid. Check rice for tenderness and liquid absorption.
- Remove pot from heat. Keep covered and let sit for 5 minutes to allow rice to finish absorbing moisture and become creamy.
- Fluff the bog with a fork before serving.
Notes
Do not use brown rice or instant rice as the texture will be incorrect. Toasting the rice before adding liquid helps prevent mushiness. Do not stir the rice while it is simmering to avoid releasing too much starch. If the dish is too dry, add a splash of broth; if too wet, cook uncovered for a minute. This dish freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Southern
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 3
- Sodium: 1200
- Fat: 28
- Saturated Fat: 10
- Carbohydrates: 55
- Fiber: 2
- Protein: 45
Keywords: Southern chicken bog, chicken and rice, one pot meal, comfort food, easy dinner, smoked sausage, creamy rice, Cajun cooking, meal prep