Instant Pot – South Carolina Chicken Bog
When we lived in South Carolina, a good friend gave us a South Carolina Chicken Bog kit with some South Carolina Golden Rice and a mix of spices. Just add chicken and sausage. It's an easy and tasty recipe to make in an Instant Pot, here is our take on this Southern Classic.
Equipment
- 1 Instant Pot Pressure Cooker
- 1 Chefs Knife
- 1 Mixing bowl
Ingredients
- 1 ½ lbs Boneless, skinless chicken thighs Cut into cubes
- 1 to 2 tbs Olive Oil You can substitute butter if desired
- 1 small Onion chopped
- 1 tbs Garlic, minced
- 1 tsp Smoked Paprika
- ½ tsp Kosher Salt
- 1 tsp Seasoned Salt (we use Lawry's)
- ½ tsp Freshly Ground Pepper (Tom likes much more!)
- 4 tsp Unsalted Butter
- 1 pkg Sliced Smoked Sausage (14-15 oz) We use Turkey Polska Kelbasa.
- 3 cups Fat-free Chicken Broth (use low sodium if you like)
- 1 ½ cups Long Grain White Rice If you can get it, use Carolina Gold Rice!
- 2 tbsp Chopped Chives (Optional)
Instructions
- Set the Instant Pot to Sauté. Add 2 Tbs Olive Oil (or butter)
- When the oil is hot, add garlic and onion. Sauté until onion becomes translucent (not browned).
- Add cubed chicken thigh. Cook chicken for about 4 minutes while adding spices and stirring occassionally.
- Add sliced sausage and cook for 1 more minute.
- Turn off the Instant Pot. Add chicken broth and rice, stirring lighly until rice is covered by the liquid.
- Seal the lid on the Instant Pot. Seal with the vent weight.
- Push the Manual setting and insure the Pressure setting is on High. Set the timer for 10 minutes.
- When the 10 minutes are up, allow to vent naturally for 10 minutes, then use Quick Release.
- Open Instant Pot, stir, and let set for 5 minutes before serving. Sprinkle with chopped chives for a garnish.
Notes
If you have never had Chick Bog, you may be surprised at the rice’s somewhat “mushy” texture. Don’t worry! That’s how it should be for the true “Southern Style.” If you don’t like it that way, you can reduce the chicken stock by 1/4 cup and use the “Rice” setting on the Instant Pot. But then you’ll make Chicken & Rice, not Chicken Bog, and any true-blooded Southerner will be disappointed. For the sausage, you can substitute good-quality Andoulie Sausage for a bit of extra kick. Also, keep a bottle of hot sauce on the table for those who like a little more spice. Oh, and if you have leftovers, it’s even better warmed up the next day!
See my Article on the Instant Pot:
The Instant Pot – A Galley Must Have!
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