Monday, December 14, 2009

oh chicken bog, oh chicken bog

i love this recipe by Paula Deen.  unfortunately it is not very figure or Weight Watchers friendly.  i really wanted some for dinner so i attempted to pare down the calories and fat and i did it!  it is 11 points per serving.  ok if you eat light the rest of the day.  i just made a few changes.  it is amazing what you can do to make a great recipe more healthy.  wonder what i can do with all those holiday cookie recipes......

here's paula's version (with my substitutions in blue)

Chicken Bog (recipe courtesy of Food Network)


  • 1 (3-pound) chicken, quartered  (substitute 3 chicken breasts with the skin removed)
  • 1 pound smoked link sausage (substitute 1 lb Healthy Ones skinless turkey smoked sausage)
  • 1 cup chopped onion
  • 1/2 cup (1 stick) butter (substitute 1 T light butter and 1 T olive oil)
  • 2 teaspoons Seasoned Salt (recommended: Lawry's)
  • 2 teaspoons House Seasoning, recipe follows
  • 1 teaspoon ground red pepper
  • 1 teaspoon ground black pepper
  • 3 bay leaves
  • 8 cups water (i used 4 c. fat free, reduced sodium chicken broth for more flavor and 4 c. water)
  • 3 cups raw white rice (substitute brown rice)


Slice the sausage into 1/2-inch pieces. In a stockpot, combine the chicken, sausage, onion, butter, seasonings and bay leaves. Add the water, bring to a boil, cover, and cook at a low boil for 40 minutes. Remove the chicken from the pot and let cool slightly. Pick the meat from the bones, discarding the bones and skin. Add the rice to the pot and bring to a boil, stirring well. Boil for 10 minutes, then reduce the heat, cover the pot, and simmer for 10 minutes, or until the rice is done. Remove the bay leaves, and return the chicken to the pot.
(a little have to cook the rice a little longer when using brown rice)

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.




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