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Chicken Bog




Source of Recipe


Carolina Rice


List of Ingredients




1/2 pound sliced bacon, finely diced
2 medium sized onions, finely chopped
1-1/2 cups Carolina®, Mahatma®, S&W®, River® or Water Maid® White Rice
3-1/4 cups chicken broth, divided
1-1/2 cups peeled and chopped tomatoes
2 teaspoons fresh lemon juice
1-1/2 teaspoons Worcestershire® sauce
1 teaspoon salt
3/4 teaspoons ground nutmeg
1/4 teaspoon black pepper
1-1/2 pounds cubed chicken, cut into 1-inch cubes
1/4 cup chopped parsley


Recipe



In a large pot, fry bacon over medium high heat; drain and set aside. Pour off all but 3 tablespoons of bacon fat, add onions and cook for about 3 minutes. Add rice, 2 1/4 cups chicken broth, tomatoes with juices, lemon juice, Worcestershire® sauce, salt, nutmeg, and pepper; bring to a slow simmer and cook for 20 minutes. Stir in bacon, chicken, and the remaining broth; continue cooking, uncovered, for 15 minutes. Toss with a fork before serving. Adjust seasonings, if needed. Sprinkle with parsley.