Description
A hearty, one-pot Southern comfort dish featuring tender halal chicken simmered with aromatic onions, herbs, and long grain rice in a rich, savory broth. This Gullah Geechee classic offers a rustic, porridge-like texture and is elevated with non-pork smoked sausage and subtle spice.
Ingredients
1 whole halal chicken (about 3-4 lbs)
1 lb smoked non-pork sausage (beef or turkey)
1 medium onion, chopped
2 celery stalks, chopped
1 green bell pepper, finely chopped
4 cups long grain white rice
4 cups chicken broth (unsalted or low-sodium)
4 cups water
1 tsp dried thyme
2 garlic cloves, minced
1 bay leaf
Salt and black pepper to taste
1 tbsp unsalted butter
Instructions
Rinse chicken and pat dry. Place in a large pot with 2 cups water and bring to a boil. Skim impurities, reduce heat, and simmer 30-40 minutes until chicken is tender.
Add chopped onion, celery, bell pepper, and bay leaf to chicken broth. Stir in cooked chicken, remove chicken and add it to the pot.
Dice smoked non-pork sausage and brown in a skillet. Return to the pot. Add rice and chicken/broth mixture to the pot.
Stir well, cover, and simmer over low heat for 18-20 minutes or until rice absorbs liquid and mixture is cohesive.
Remove bay leaf, then season with thyme, garlic, salt, and pepper. Adjust liquid if needed and cook an additional 5 minutes.
Notes
Use bone-in chicken for increased broth flavor
Add diced carrots or corn to enhance the ‘boggy’ texture
For a thicker mix, add a splash of coconut milk
Store leftovers in an airtight container for 3-4 days