One-Pot Chicken Bog

• Gluten free

• Meat

  • 6 Chicken thighs, bone-in skin-on
  • 14 oz Kielbasa sausage, smoked

• Produce

  • 2 Bay leaves
  • 1 stalk Celery
  • 4 cloves Garlic
  • 1/2 tsp Garlic powder
  • 1 Onion

• Canned Goods

  • 4 1/4 cup Chicken broth, low-sodium

• Pasta & Grains

  • 2 cup White rice

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1/2 tsp Italian seasoning
  • 1 tsp Kosher sea salt
  • 1 tsp Paprika, smoked

• Dairy

  • 2 tbsp Butter, unsalted

Found on lifemadesimplebakes.com

Description

Ingredients

• 2 tbsp. unsalted butter
• 6 bone-in skin-on chicken thighs
• 14 oz. smoked kielbasa sausage, cut into ¼ to ½-inch rounds
• 1 stalk celery, cut in half lengthwise and sliced
• 1 onion, diced
• 4 cloves garlic, minced
• 4¼ c. low-sodium chicken broth
• 1 tsp. smoked paprika
• 1 tsp. kosher sea salt
• ½ tsp. ground black pepper
• ½ tsp. Italian seasoning
• ½ tsp. garlic powder
• 2 bay leaves
• 2 c. white rice

Directions

• In a large pot or Dutch oven set over medium heat, melt butter. Cook thighs, skin side down until browned, about 7-9 minutes (the chicken will not be fully cooked). Transfer to a plate and discard the skin.
• Add the sausage, celery and onion and cook until browned, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Pour in the chicken broth. Add the chicken thighs along with the paprika, salt, pepper, Italian seasoning, garlic powder, and bay leaves. Turn the heat up to medium-high and bring the mixture to a boil. Reduce heat and allow to simmer for 20 minutes.
• Remove the thighs from the pot along with the bay leaves. Pour the rice into the simmering mixture, cover and cook for about 20 minutes or until the rice is tender. Meanwhile, pull the chicken from the bone and shred. Return the chicken to the pot, stir to combine. Cover, remove from the heat and allow to sit for 5 minutes before serving.