Olivia Dish

Recipe: Chicken Bog

This is (roughly) how I changed up chicken bog to use chickpeas. Purists, feel free to complain and comment!
2 to 3 Sweet Italian sausages, cut into small chunks
1 onion, diced
2 carrots, diced
2 celery stalks, chopped
1 cup rice (I like short grain brown rice best but your choice)
4 cups chicken stock or combination of water/stock/wine
1 cup of cooked chickpeas
salt and pepper to taste

In a large pot, brown the sausage. Then add the onion, carrot, and celery-saute for a few minutes in the sausage fat. Stir in the rice, then the four cups of chicken stock. Cover and cook over low heat until rice starts to become tender. Mix in the chickpeas and let the rice finish cooking-should take a few minutes more. Season and serve.

For a vegetarian version–

leave out the sausage
use olive oil to saute the vegetables and add some sage
use mushroom broth, with a little soy sauce to flavor the cooking liquid
Add black soybeans and chickpeas as the rice finishes cooking

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