Our Chicken Bog recipe is a low country favorite that’s similar to Jambalaya in appearance, without the tomatoes and spices. This stick-to-your-ribs Southern staple is meant to be shared. And when you use Keystone Chicken, you’ll get the same rich flavor of the traditional recipe without all the prep and cook time.
- 1 can (28 oz.) Keystone Chicken, drained
- 1 cup Keystone Chicken Broth
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 cup chopped carrots (from about 3 carrots)
- 2 teaspoons chopped garlic
- 1 package microwavable white rice
- 1 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon fresh lemon juice
- 1 1/2 ounces Parmesan cheese, shaved (about 1/3 cup)
- Heat oil in a Dutch oven over medium-high. Add onion and carrots, and cook, stirring occasionally, until beginning to soften. Add garlic, salt, and pepper, and cook until fragrant, about 3 minutes.
- Stir in stock; bring to a boil. Reduce heat to low.
- Prepare rice according to directions and add to Dutch oven along with Keystone Chicken.
- Cover and simmer until flavors meld together, about 10 minutes.
- Stir in parsley and lemon juice just before serving, and top with shaved Parmesan.