Pressure Cooker Chicken Bog Recipe

Pressure Cooker Chicken Bog Recipe
Pressure Cooker Chicken Bog Recipe photo by Taste of Home
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Pressure Cooker Chicken Bog Recipe

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Chicken Bog is a South Carolina tradition with lots of variations (think herbs, spices and fresh veggies), but the standard ingredients remain: sausage, chicken and rice. This pressure-cooked rendition is a simple take on the classic. — Anna Hanson, Spanish Fork, Utah
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 10 min. + releasing
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 10 min. + releasing

Ingredients

  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 8 ounces Johnsonville® Fully Cooked Smoked Sausage Rope, halved and sliced 1/2-inch thick
  • 3 garlic cloves, minced
  • 5 cups chicken broth, divided
  • 2 cups uncooked converted rice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 rotisserie chicken (about 3 pounds), meat removed and shredded
  • Thinly sliced green onions, optional
  • Hot sauce

Directions

Select saute and adjust for high heat in a 6-qt. electric pressure cooker; heat oil. Add onion and sausage; cook until sausage is lightly browned. Add garlic and cook 1 minute more.
Stir in 4 cups broth, rice, salt and pepper. Lock lid; make sure vent is closed. Select manual; adjust pressure to low and set time for 3 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick release any remaining pressure according to manufacturer's instructions. Rice should be tender.
Select saute; adjust to high. Stir in chicken and remaining broth. Cook until chicken is heated through, about 5 minutes. If desired, sprinkle with green onions. Serve with hot sauce. Yield: 8 cups.
Originally published as Pressure Cooker Chicken Bog in 30-Minute Meals 2018

Nutritional Facts

1 serving: 409 calories, 14g fat (5g saturated fat), 77mg cholesterol, 1275mg sodium, 40g carbohydrate (2g sugars, 0 fiber), 27g protein.

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  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 8 ounces Johnsonville® Fully Cooked Smoked Sausage Rope, halved and sliced 1/2-inch thick
  • 3 garlic cloves, minced
  • 5 cups chicken broth, divided
  • 2 cups uncooked converted rice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 rotisserie chicken (about 3 pounds), meat removed and shredded
  • Thinly sliced green onions, optional
  • Hot sauce
  1. Select saute and adjust for high heat in a 6-qt. electric pressure cooker; heat oil. Add onion and sausage; cook until sausage is lightly browned. Add garlic and cook 1 minute more.
  2. Stir in 4 cups broth, rice, salt and pepper. Lock lid; make sure vent is closed. Select manual; adjust pressure to low and set time for 3 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick release any remaining pressure according to manufacturer's instructions. Rice should be tender.
  3. Select saute; adjust to high. Stir in chicken and remaining broth. Cook until chicken is heated through, about 5 minutes. If desired, sprinkle with green onions. Serve with hot sauce. Yield: 8 cups.
Originally published as Pressure Cooker Chicken Bog in 30-Minute Meals 2018

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