20-Minute Skillet Chicken Bog with Smoked Sausage

By Sprig Originals ✓ · cooked up in Sprig

South Carolina chicken bog is normally a long simmer, but with leftover roast chicken and cold cooked rice already in the fridge it comes together in one skillet in about 20 minutes. Smoked sausage browns in butter, onion softens in the drippings, and a splash of broth steams everything into a savoury, peppery, hot-sauce-flecked supper that tastes nothing like the roast it came from.

Ingredients

• 2 tbsp butter
• 8 oz smoked sausage or kielbasa, sliced into coins
• 1 yellow onion, finely chopped
• 1 tsp smoked paprika
• 1 1/2 cups chicken broth
• 4 cups leftover cooked rice, cold and broken up
• 3 cups leftover roast chicken, shredded or torn
• 1 tsp kosher salt and plenty of black pepper

• 1 tbsp hot sauce, plus more for serving
• 4 scallions, thinly sliced

Instructions

1. Melt the butter in a large skillet over medium-high heat. Add the sausage coins in a single layer and cook 4 to 5 minutes, turning once, until browned at the edges and the fat has rendered.
2. Add the onion and cook 4 minutes, stirring often, until softened and picking up the browned bits from the sausage. Stir in the smoked paprika and cook 30 seconds until fragrant.
3. Pour in the chicken broth, scrape the bottom of the pan clean, and bring to a simmer. Add the leftover rice and break up any clumps with a spoon so the grains separate in the liquid.
4. Scatter the shredded roast chicken over the top, season with the salt and a generous amount of black pepper, then cover and cook over medium-low heat for 6 to 8 minutes, until the rice has drunk up most of the broth and the chicken is heated through.
5. Uncover, stir in the hot sauce, and cook 2 minutes more, pressing the rice against the hot pan so a few grains crisp on the bottom. Taste and add more salt, pepper, or hot sauce.
6. Kill the heat, scatter the scallions over the top, and serve straight from the skillet with extra hot sauce on the table.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem