This hearty chicken and rice dish is considered an art form in the town of Loris, home to the annual Bog-Off Festival. Here’s how to make it at home.
Photo by Iuliia Nedrygailova
SERVES 6
1 whole chicken (3–4 pounds), skin on, cut into pieces
1 onion, chopped
2 carrots, sliced
2 celery stalks, sliced and including leaves
3 garlic cloves, peeled and smashed
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
3 cups chicken stock
½ pound Andouille sausage, sliced ½-inch thick
1 cup long grain rice
2 teaspoons Italian seasoning
2 scallions, sliced
1 tablespoon fresh chopped parsley, for garnish
In a Dutch oven or large stockpot, add chicken, onion, carrots, celery, garlic, salt and pepper. Cover with water and, over medium-high heat, bring to a boil. Reduce to medium-low and simmer until chicken is cooked, about 40 to 45 minutes. Remove chicken to a cutting board and cool slightly. Discard cooking liquid and vegetables. Remove the skin and bones from chicken and discard. Cut chicken into bite-size pieces.
Wipe clean Dutch oven and add stock, chicken, sausage, rice, seasoning and scallions. On medium-low heat, cook for 20–25 minutes. Reduce heat to low, cover and cook, stirring often, until rice is tender, 10–20 minutes longer. Garnish with parsley and serve directly from pot, if desired.
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