This Recipe Provided by Carolina® Rice

Chicken Bog

5 months ago

1/2 lb. sliced bacon, finely diced
2 onions, finely chopped
1 1/2 cups Carolina® White Rice
3 1/4 cups chicken broth, divided
1 1/2 cups peeled and chopped tomatoes
2 tsp. fresh lemon juice
1 1/2 tsp. gluten free Worcestershire sauce
1 tsp. salt
3/4 tsp. ground nutmeg
1/4 tsp. ground black pepper
1 1/2 lbs. chicken, cut into 1-inch cubes
1/4 cup parsley, chopped
In a large pot, fry bacon over medium high heat; drain and set aside. Pour off all but 3 tablespoons of bacon fat, add onions and cook for about 3 minutes. Add rice, 2 ┬╝ cups chicken broth, tomatoes with juices, lemon juice, Worcestershire sauce, salt, nutmeg, and pepper; bring to a slow simmer and cook for 20 minutes. Stir in bacon, chicken, and the remaining broth; continue cooking, uncovered, for 15 minutes. Toss with a fork before serving. Adjust seasonings, if needed. Sprinkle with parsley. (Yield: 6 servings)

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