Chicken Bog

Serves 6
2 Member Ratings

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1/2 lb sliced bacon, finely diced
2 onions, finely chopped
1 1/2 cups Blue Ribbon® White Rice
3 1/4 cups chicken broth, divided
1 1/2 cups peeled and chopped tomatoes
2 tsps fresh lemon juice
1 1/2 tsps 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

Cooking Directions

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 ¼ 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.
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