PRESSURE-COOKER CHICKEN BOG

Pressure-Cooker Chicken Bog image

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

Ingredients

1 tablespoon canola oil
1 medium onion, chopped
8 ounces smoked sausage, halved and sliced 1/2-inch thick
3 garlic cloves, minced
5 cups chicken broth, divided
2 cups uncooked converted rice
1 teaspoon salt
1 teaspoon pepper
1 rotisserie chicken (about 3 pounds), meat removed and shredded
Thinly sliced green onions, optional
Hot sauce

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.