Best 4 Pressure Cooker Chicken Bog Recipes
Pressure cooker chicken bog is a flavorful and hearty dish that combines the classic flavors of chicken, rice, and vegetables in a rich and savory broth. Originating from South Carolina, this iconic dish is a staple in many households and is often served on special occasions or gatherings. The pressure cooker method not only cuts down on cooking time but also enhances the depth of flavors, resulting in a tender and succulent chicken, fluffy rice, and a medley of vegetables that come together to create a comforting and delicious meal. With its ease of preparation and guaranteed satisfaction, pressure cooker chicken bog is a perfect recipe for busy weeknights or laid-back weekend meals.
Let's cook with our recipes!
PRESSURE-COOKER CHICKEN BOG
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
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. When oil is hot, cook and stir onion and sausage until sausage is lightly browned. Add garlic; cook 1 minute longer. , 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.
Nutrition Facts : Calories 409 calories, Fat 14g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 1275mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 0 fiber), Protein 27g protein.
SLOW-COOKER CHICKEN BOG
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 slow-cooked rendition is a simple take on the classic. - Anna Hanson, Spanish Fork, Utah
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium heat. Add onion and sausage; cook until sausage is lightly browned. Add garlic and cook 1 minute longer; transfer to a 5-qt. slow cooker., Stir in 4 cups broth, rice, salt and pepper. Cook, covered, on low until rice is tender, 4-5 hours. Stir in chicken and remaining broth. Cook, covered, on low until chicken is heated through, about 30 minutes. If desired, sprinkle with green onions. Serve with hot sauce., Freeze option: Omitting green onions and hot sauce, freeze cooled meat mixture, juices and rice in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high until heated through, stirring gently; add broth or water if necessary.
Nutrition Facts : Calories 681 calories, Fat 30g fat (9g saturated fat), Cholesterol 134mg cholesterol, Sodium 1728mg sodium, Carbohydrate 54g carbohydrate (3g sugars, Fiber 0 fiber), Protein 45g protein.
CHICKEN BOG
I am not sure of the origin of this recipe. It is a cross between a casserole and a stew: chock-full of chicken, sausage, rice and onion. A really good cold-weather comfort food. When you're feeling 'bogged' down, make Chicken Bog to cheer up! This recipe is what is called 'Low Country cooking.' It is a term used in the coastal regions of South Carolina. Chicken Bog is even served at restaurants in South Carolina along with other local favorites.
Provided by MARBALET
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Yield 6
Number Of Ingredients 9
Steps:
- Place water, salt and onion in a large pot. Add chicken and bring all to a boil; cook until chicken is tender, about 1 hour.
- Remove chicken from pot and let cool. Remove skin and bones and chop remaining meat into bite size pieces.
- Skim off fat from cooking liquid and measure 3 1/2 cups of this chicken broth into a 6-quart saucepan. Add rice, chicken pieces, sausage, herb seasoning and bouillon to this saucepan. Cook all together for 30 minutes; let come to a boil, then reduce heat to low, keeping pan covered the whole time. If mixture is too watery or juicy, cook over medium low heat, uncovered, until it reaches the desired consistency. Stir often while cooking.
Nutrition Facts : Calories 717.1 calories, Carbohydrate 29.2 g, Cholesterol 195 mg, Fat 42.7 g, Fiber 1.4 g, Protein 50.3 g, SaturatedFat 12.9 g, Sodium 2196.5 mg, Sugar 2 g
PRESSURE-COOKER CHICKEN BOG
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
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 409 calories, Fat 14g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 1275mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 0 fiber), Protein 27g protein.
Tips:
- For a richer flavor, use a combination of dark and light meat chicken.
- If you don't have a pressure cooker, you can also make this dish in a slow cooker on low for 8-10 hours or in a Dutch oven over medium-low heat for 1-1/2 to 2 hours.
- Serve chicken bog with steamed rice, mashed potatoes, or your favorite side dish.
- Add some chopped fresh herbs, such as parsley, cilantro, or thyme, to the dish before serving for extra flavor.
- If you like a spicy dish, add a pinch of cayenne pepper or a few dashes of hot sauce to the pot.
Conclusion:
Chicken bog is a flavorful and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The pressure cooker cooks the chicken and vegetables quickly and easily, and the rice cooks right along with everything else. This dish is sure to be a hit with your family and friends.
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