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About the Dish

2 ounces Bacon
4-5 ounces Yellow Onion
4-5 ounces Celery
3/4 cup Brown Rice
1 small Vegetable Bouillon Cube
2 small Bay Leaf
8 ounces Chicken Breast
1 1/2 teaspoons Spice Blend
2 sprigs Parsley
1 packet Crystal Hot Sauce
Per Serving
Calories 512
Total Fat 11 g
Saturated Fat 4 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 1 g
Cholesterol 88 mg
Sodium 1265 mg
Total Carbohydrates 63 g
Dietary Fiber 6 g
Sugar 5 g
Protein 37 g
Chef Robert Lupo

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife.

METHOD

1
Prepare your mise en place: Peel, halve and thinly slice onion. Halve each celery rib lengthwise, and thinly slice crosswise. Pick and chop parsley leaves. Thinly slice bacon crosswise. Cut chicken breast into approximately 1/2-inch pieces.
2
Heat a large saucepot over medium heat, and add bacon. Cook, stirring, until bacon is slightly browned and crispy, 3-4 minutes. Add onion and celery. Cook, stirring, until onions just begin to become translucent, 2-3 minutes.
3
Stir in rice, 3 1/2 cups water, bouillon cube, 1/2 teaspoon kosher salt and bay leaves. Increase heat to high
4
When liquid comes to a full boil add chicken and spice blend. When liquid returns to to a boil, reduce heat to low, cover pot and cook until rice is tender and and chicken is opaque all the way through, about 40 minutes.
5
Remove pot from heat. Remove and discard bay leaves. Stir in parsley. Taste and adjust seasoning with salt and pepper as desired. Divide the bog between 2 bowls, and top with hot sauce if desired. Enjoy!