Recipes

Creamy Chicken Bog With A Kick

Name: Creamy Chicken Bog With A Kick
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Ingredients: 4 bone-in chicken thighs with skin; 6 cups water; 1 cube chicken bouillon; 1 large onion, chopped; 0.5 cup chopped red bell pepper; 0.5 cup chopped orange bell pepper; 1 (16 ounce) package turkey kielbasa, cubed; 2 cups uncooked white rice; 0.5 teaspoon Italian seasoning; 1 teaspoon crushed red pepper flakes; 0.25 teaspoon garlic salt; 2 cubes chicken bouillon; 1 (10.75 ounce) can condensed cream of mushroom soup

4.6

(27)

23 Reviews

6 Photos

This is by far our favorite recipe. This moist rice, chicken and kielbasa meal is the perfect comfort food for those cold winter nights, or that rainy summer day. If you've never had chicken bog before, you're missing out. I guarantee you'll love this one-pot meal that's easy to clean up.

Recipe by mikase01

Published on April 3, 2019

6

Prep Time:

30 mins

Cook Time:

1 hrs 20 mins

Total Time:

1 hrs 50 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

4 bone-in chicken thighs with skin
6 cups water
1 cube chicken bouillon
1 large onion, chopped
½ cup chopped red bell pepper
½ cup chopped orange bell pepper
1 (16 ounce) package turkey kielbasa, cubed
2 cups uncooked white rice
½ teaspoon Italian seasoning
1 teaspoon crushed red pepper flakes
¼ teaspoon garlic salt
2 cubes chicken bouillon
1 (10.75 ounce) can condensed cream of mushroom soup

Directions

Place the chicken thighs, water, and 1 bouillon cube into a large saucepan, and bring to a boil over medium heat. Reduce heat to a simmer, and cook the chicken thighs until very tender, about 1 hour. Remove the chicken thighs from the pan, and skim fat from the stock; there should be about 4 1/2 cups of liquid. Separate the chicken meat from bones and skin, and chop the meat. Discard the bones and skin.
Return the chicken meat to the stock. Mix in onion, red and orange bell pepper, turkey kielbasa, rice, Italian seasoning, red pepper flakes, garlic salt, and 2 more chicken bouillon cubes. Bring the mixture to a simmer, cover the pot, and simmer on low heat until the rice is cooked through and tender, about 20 minutes. Stir after 10 minutes and again after 15 minutes. Remove from heat, and mix in the cream of mushroom soup until thoroughly combined. Serve hot.

Editor's Note:

The nutrition data for this recipe includes the chicken bones and skin. The actual amount of nutrition from bones and skin contained in the broth will vary.

Cook's Note

For some extra heat, we usually add some cayenne pepper to the mix before cooking. Also, the recipe can easily be cut in half for a smaller yield, but you're probably going to want the leftovers!

Nutrition Facts (per serving)

512	Calories
15g	Fat
60g	Carbs
30g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 512
% Daily Value *
Total Fat 15g	20%
Saturated Fat 4g	22%
Cholesterol 93mg	31%
Sodium 1696mg	74%
Total Carbohydrate 60g	22%
Dietary Fiber 2g	6%
Total Sugars 4g
Protein 30g
Vitamin C 41mg	205%
Calcium 51mg	4%
Iron 4mg	23%
Potassium 308mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.