Chicken Bog with Smoked Paprika and Rosemary

Chicken Bog with Smoked Paprika and Rosemary is a hearty Southern dish featuring tender chicken, flavorful smoked paprika, and fragrant rosemary combined with rice in a one-pot meal. This recipe is great for cozy dinners or casual gatherings. The spices and herbs create depth, while the slow cooking process allows the ingredients to meld, resulting in a comforting and delicious dish. Whether cooked for family or friends, this dish is sure to be a favorite thanks to its rich flavors and satisfying textures, making it a wonderful choice for any occasion.

Ingredients

• 1 whole chicken, cut into pieces
• 2 cups long grain white rice
• 1 Tbsp smoked paprika
• 2 tsp rosemary, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 6 cups chicken broth

Instructions

1. Season the chicken pieces with smoked paprika, salt, pepper, and chopped rosemary evenly on all sides.
2. In a large pot, combine the seasoned chicken, rice, and chicken broth. Stir gently to mix.
3. Bring the mixture to a boil over medium-high heat, then reduce heat to low and cover. Simmer for 45 minutes, or until the chicken is cooked through and the rice is tender.
4. Carefully remove the chicken pieces from the pot. Let them cool slightly, then shred the meat using two forks.
5. Return the shredded chicken to the pot. Stir well to combine with the rice mixture.
6. Taste and adjust seasoning if needed. Serve hot.

Keywords: One-Pot, Comfort Food, Southern

Spice Rack: Smoked Paprika, Rosemary, Salt, Black Pepper

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