Saturday, July 31, 2010

Chicken bog

Last week I was on a recipe bulletin board and someone said she was making Chicken Bog. I HAD to figure out what that was, so I googled it and made it. It was good, kind of a cross between a booyah(for you WI people) and a gumbo, but not as spicy. I did add hot sauce to my bowl.

Chicken bog

1 stick butter
1 medium onion
2-3 cloves garlic
1 package Hillshire Farms beef smoked sausage **Beth's notes: I used sausage with cheddar cheese. Another recipe said to use little smokies.
3 cups leftover chicken (or turkey) or cooked chicken breast diced
1 can cream of mushroom soup
4 tsp chicken base
8 cups water
4 cups minute rice
fresh ground pepper to taste
hot sauce (optional)

Melt butter in large stockpot. While butter is melting, finely chop onions and garlic. Saute until onion is tender. Add diced sausage(cut into quarters) and chicken and saute for a minute to heat through.

Add half the water, the chicken base and the cream of mushroom soup, fresh ground pepper and simmer for 15 minutes (to allow sausage/chicken flavor to get into water)
Add rest of water, bring to a boil. Add minute rice to boiling liquid, stir, remove from heat and cover with lid. Let sit until liquid is absorbed and rice is cooked.
Serve. Each person can optionally sprinkle their bog with hot sauce.

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