Step by step

Method

4 steps

1. 1

   Dice 1 onion and mince 3 garlic cloves. Optional: slice 6–8 oz smoked sausage (andouille or kielbasa). Warm 1 tablespoon oil in a heavy pot over medium; brown sausage 4–5 minutes if using, then soften onion in the drippings 5 minutes. Add garlic 30 seconds.

2. 2

   Add 1½ pounds boneless chicken thighs (whole or large pieces), 1 cup long-grain white rice (rinsed), 3½–4 cups chicken stock, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon thyme or Italian seasoning, and a pinch of cayenne or smoked paprika. Stir once.

3. 3

   Bring to a boil, then cover and simmer low 25–35 minutes until rice is tender, liquid is mostly absorbed, and chicken shreds easily (165°F). Don't stir constantly or the rice goes gummy — one gentle stir halfway is enough. Shred chicken into the pot and fold through.

4. 4

   Rest off heat, covered, 5 minutes. Fluff gently. Taste for salt and heat. Serve in bowls with hot sauce and scallions. You want savory Lowcountry chicken bog — tender chicken and sausage in soft seasoned rice — not dry fried rice or a soupy chicken porridge.