Samantha Nicole Southern comfort foods are a favorite no matter where you live. As a tasty example, Dutch Oven Chicken Bog is more than ready to bring some Southern hospitality to your table. When savory rotisserie chicken meets tender long-grain white rice and sharp parmesan cheese, you have a soulful meal that everyone will enjoy. Front-porch sittin’ or high-rise living, no matter where you call home, Dutch Oven Chicken Bog will be like a delicious, home-cooked hug! Y’all come back now, ya hear?!
Ingredients
- 2 tablespoons olive oil
- 1 cup yellow onion, chopped
- 1 cup carrots, chopped
- 2 teaspoons garlic, chopped
- 1 1/2 cups long-grain white rice
- 1 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 4 cups chicken stock
- 1 (4-inch) piece parmesan cheese rind
- 4 cups rotisserie chicken, boneless and skinless, cooked and shredded
- 3 tablespoons fresh flat-leaf parsley, chopped
- 1 tablespoon fresh lemon juice
- 1/3 cup parmesan cheese, shaved
Directions
Step 1 –In a large Dutch oven over medium-high heat, add the olive oil.
Step 2 –Add the onion and the carrots to the heated olive oil and cook, while stirring occasionally, until the vegetable mixture begins to soften, about 4 minutes.
Step 3 –Add the garlic, the rice, the salt, and the black pepper to the vegetable mixture and cook, while stirring continually, until fragrant and the rice begins to toast, about 3 minutes.
Step 4 –Add the chicken stock and the parmesan rind to the rice mixture and stir to combine.
Step 5 –Bring the rice mixture to a boil.
Step 6 –Reduce the stovetop heat to low and cover the pot.
Step 7 –Simmer the rice mixture until the rice is just cooked through, about 18 minutes.
Step 8 –Uncover the rice mixture and remove and discard the parmesan rind.
Step 9 –Add the rotisserie chicken to the rice mixture and cook, while stirring to combine, until the chicken is heated through, about 5 minutes.
Step 10 –Transfer the chicken mixture from the stovetop to a wire rack.
Step 11 –Add the parsley and the lemon juice and stir to combine.
Step 12 –Serve topped with the shaved parmesan cheese.
