Pressure Cooker Chicken Bog
Traditional South Carolina chicken bog has 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
Total TimePrep: 20 min. Cook: 10 min. + releasing
- 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
- Select saute setting and adjust for high heat on 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 setting; adjust pressure to low and set time for 3 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. Rice should be tender.
- Select saute setting; adjust for high heat. 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.
Nutrition Facts1-1/4 cups: 409 calories, 14g fat (5g saturated fat), 77mg cholesterol, 1275mg sodium, 40g carbohydrate (2g sugars, 0 fiber), 27g protein.
Originally published as Slow Cooker Chicken Bog in 30-Minute Meals 2018
Follow along as we show you how to make these fantastic recipes from our archive.