Pressure Cooker Chicken Bog Recipes

PRESSURE-COOKER CHICKEN BOG

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.

SLOW-COOKER CHICKEN BOG

Steps:

• In a large skillet, heat oil over medium heat. Add onion and sausage; cook until sausage is lightly browned. Add garlic and cook 1 minute longer; transfer to a 5-qt. slow cooker., Stir in 4 cups broth, rice, salt and pepper. Cook, covered, on low until rice is tender, 4-5 hours. Stir in chicken and remaining broth. Cook, covered, on low until chicken is heated through, about 30 minutes. If desired, sprinkle with green onions. Serve with hot sauce., Freeze option: Omitting green onions and hot sauce, freeze cooled meat mixture, juices and rice in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high until heated through, stirring gently; add broth or water if necessary.

CHICKEN BOG

Steps:

• Place water, salt and onion in a large pot. Add chicken and bring all to a boil; cook until chicken is tender, about 1 hour.
• Remove chicken from pot and let cool. Remove skin and bones and chop remaining meat into bite size pieces.
• Skim off fat from cooking liquid and measure 3 1/2 cups of this chicken broth into a 6-quart saucepan. Add rice, chicken pieces, sausage, herb seasoning and bouillon to this saucepan. Cook all together for 30 minutes; let come to a boil, then reduce heat to low, keeping pan covered the whole time. If mixture is too watery or juicy, cook over medium low heat, uncovered, until it reaches the desired consistency. Stir often while cooking.

PRESSURE-COOKER CHICKEN BOG

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. When oil is hot, add onion and sausage; cook and stir until sausage is lightly browned. Add garlic; cook 1 minute longer. Press cancel., 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.