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
Pressure-Cooker Chicken Bog
Ingredients
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 8 ounces smoked sausage, 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 setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. When oil is hot, add onion and sausage; cook and stir until sausage is lightly browned. Add garlic; cook 1 minute longer. Press cancel.
- Stir in 4 cups broth, rice, salt and pepper. Lock lid and close pressure-release valve. Adjust to pressure-cook on low for 3 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Rice should be tender.
- Select saute setting; adjust for low 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.
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