Mississippi Chicken Bog

Mississippi Chicken Bog is a hearty Southern one-pot meal made with tender chicken, smoky sausage, pepperoncini peppers and flavorful rice. Everything simmers together until the rice is perfectly tender and infused with flavor. Easy, comforting, and budget-friendly.

Prep Time20

Cook Time1 55

Total Time2 15

Course: Main Dish

Servings:

Equipment

Dutch Oven

Ingredients

1 (3 to 4-pound) whole chicken
1 (1-ounce) packet Ranch seasoning
1 (1-ounce) packet Aus Jus Gravy Mix
1 celery rib cut into 2-inch pieces
½ teaspoon black pepper
4 cups cooking liquid
2 tablespoons butter
½ medium onion diced
1½ to 2 pounds smoked sausage sliced
2 cups uncooked long grain rice
1 (10.5-ounce) can reduced sodium condensed cream of chicken soup
½ teaspoon black pepper
½ teaspoon dried thyme
1 bay leaf
6 to 8 pepperoncini peppers
2 tablespoons pepperoncini juice

Instructions

Place chicken in a Dutch oven or large pot. Cover with water. Add Ranch seasoning, Aus Jus, celery, and pepper.
Bring to a boil and then simmer for 50 to 60 minutes. Add a little more water if too much starts to evaporate.
Remove chicken from pot. Let cool and then remove the chicken from the bone and chop into pieces.
Discard the celery and measure out 4 cups of cooking liquid. See note below.
Preheat oven to 350 degrees.
Melt the butter in a Dutch oven. Add the sausage and onion and cook until the sausage is browned and the onion is soft.
Add the 4 cups of cooking liquid, the rice, condensed soup, pepper, thyme, and bay leaf.
Add the chicken and stir in.
Add the pepperoncini peppers and juice.
Place a lid on the Dutch oven and place in the oven for 55 to 65 minutes.

Notes

Note: This recipe is rather salty. Mississippi chicken typically is salty. If you like less salt or are needing to watch your sodium intake, only use 3 cups of the cooking liquid and add 1 cup of water to it. This will reduce the salt level some. Or you can use reduced-sodium Ranch seasoning.

Nutrition