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Chicken Bog

Recipes by Chef Steph

Chef Steph

This quick and easy one-pot meal is sure to become a family favorite around the house!

ingredients

Chicken Bog
  • 2 tablespoons - olive oil
  • 1 cup - chopped yellow onion
  • 1 cup - chopped carrots
  • 2 teaspoons - chopped garlic
  • 1 1/2 cups - uncooked long-grain white rice
  • 1 teaspoon - kosher salt
  • 3/4 teaspoon - black pepper
  • 4 cups - chicken stock
  • 4 cups - shredded boneless, skinless chicken (I use leftover from roast or rotisserie)
  • 3 tablespoons - chopped fresh flat leaf parsley
  • 1 tablespoon - fresh lemon juice
  • 1/3 cup - Parmesan cheese, shaved
  • 1 (4 inch) teaspoon - piece Parmesan cheese rind(optional but really good)
Prep time
10 minutes
Cook Time
30  minutes
Serves
6 to 8

Directions

  1. Heat oil in a Dutch oven over medium-high.
  2. Add onion and carrots, and cook, stirring occasionally, until beginning to soften, about 4 minutes.
  3. Add garlic, rice, salt, and pepper, and cook until fragrant and rice begins to toast, about 3 minutes
  4. Stir in stock, and add Parmesan rind; bring to a boil. Reduce heat to low.
  5. Cover and simmer until rice is just cooked through, about 18 minutes.
  6. Uncover and discard rind; stir in chicken.
  7. Cook until chicken is heated through, about 5 minutes.
  8. Stir in parsley and lemon juice just before serving, and top with shaved Parmesan.

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