Carolina Chicken Bog

Serves 6

Ingredients

• 2 lb bone-in, skin-on chicken thighs
• 12 oz smoked sausage (kielbasa or andouille), sliced 1/2-inch
• 1 1/2 cups long-grain white rice
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 2 tbsp unsalted butter
• 1 tbsp vegetable oil
• 2 bay leaves
• 1/2 tsp dried thyme
• 1 tsp paprika
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 3 scallions, thinly sliced

Instructions

1. 1Pat the chicken dry and season both sides with part of the salt, black pepper, and paprika. Heat the oil in a heavy 5- to 6-quart Dutch oven or deep pot over medium-high heat until it shimmers.
2. 2Place the chicken skin-side down and sear without moving until the skin is deep golden, 6 to 8 minutes. Flip and brown the second side 3 to 4 minutes. Transfer the chicken to a plate; leave the drippings in the pot.
3. 3Add the sliced sausage to the pot and cook, stirring occasionally, until lightly browned at the edges, about 4 minutes. Scoop the sausage onto the plate with the chicken.
4. 4Lower heat to medium. Melt the butter in the pot, then add the onion and celery. Cook, stirring and scraping up browned bits, until the vegetables soften and turn translucent, 5 to 7 minutes.
5. 5Stir in the garlic, remaining paprika, thyme, and a pinch more salt; cook until fragrant, about 30 seconds.
6. 6Pour in the chicken broth and add the bay leaves. Bring to a lively simmer, scraping the bottom once more so nothing sticks.
7. 7Nestle the seared chicken (and any juices) back into the pot. Cover, reduce heat to medium-low, and simmer gently until the chicken is cooked through and tender at the bone, 25 to 30 minutes.
8. 8Transfer the chicken to a cutting board. When cool enough to handle, discard the skin and bones and shred or chop the meat into bite-size pieces. Skim excess fat from the broth if needed; keep the pot at a gentle simmer.
9. 9Stir the rice into the broth, then return the shredded chicken and browned sausage. Taste the liquid and adjust salt and pepper—it should be well seasoned before the rice cooks.
10. 10Bring back to a simmer, cover tightly, and cook over low heat without lifting the lid for 18 to 20 minutes, until the rice is tender and most of the broth is absorbed. The bog should be moist and spoonable, not dry or soupy.
11. 11Kill the heat and let the pot rest, still covered, 10 minutes so the rice finishes steaming and the flavors settle.
12. 12Discard the bay leaves. Fluff gently with a fork, fold in most of the scallions, and taste once more for salt and pepper. Spoon into bowls and finish with the remaining scallions.