← Nouns Cooking · American

Ingredients

• 4 tbsp Butter
• 450 g smoked sausage (kielbasa), sliced into rounds
• 1 large onion, finely chopped
• 2 celery sticks, finely chopped
• 3 cloves Garlic, minced
• 1.6 kg bone-in chicken pieces
• 2 l chicken stock
• 2 Bay leaves
• 3 sprigs Thyme
• 1 tsp Black pepper
• 500 g long-grain white rice
• 2 tbsp Parsley, chopped
• 3 Spring onion, sliced
• hot sauce, to serve (optional)

Method

1. Melt the butter in a large, heavy pot over medium heat. Brown the sausage for 5 min, then lift it out. Add the onion and celery and cook for 6–8 min until soft, adding the garlic for the last minute.
2. Add the chicken, stock, bay leaves, thyme and pepper. Bring to the boil, then cover and simmer gently for 45–50 min, until the chicken is falling off the bone.
3. Lift out the chicken, let it cool a little, then pull the meat into bite-sized pieces, discarding the skin and bones. Remove the bay leaves and thyme stalks.
4. Measure the broth and make it up to 1.5 litres with water if needed (it should still be in the pot). Season well with salt, bring it back to the boil and stir in the rice, sausage and chicken.
5. Cover, turn the heat to low and cook for 20–25 min without stirring much, until the rice is tender and has soaked up most of the liquid but the pot is still a little wet: that is the bog.
6. Rest, covered, for 10 min. Stir in the parsley and spring onions and serve with hot sauce.

Tips

• Lots of black pepper is traditional, so don’t be shy.
• Check the sausage and stock labels if you need it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

The Daring Gourmet Taste of Home