Heather says:
Do you ever have a snippet from a TV show stay with you for eternity? That’s all I can think whenever I make chicken bog.
Now that you’ve had a peek into my twisted little mind, let’s talk chicken bog. At first glance, some long time readers may say, “But Heather, that looks just like chicken pilau.” Nay nay my friend, there are many heated arguments between Lowcountry residents and PeeDee residents about the superiority of one over the other. As long as someone is willing to share, I refuse to take sides. The grains of rice in chicken pilau are separate, where in a traditional bog, the grains will mold to a fork. Additionally, chicken bog is typically more savory.
This dish is economical, it utilizes a whole chicken which creates a rich broth to flavor the rice. It can feed a crowd or freezes for an easy night in the future. Andre Pope has been kind enough to share his recipe for chicken bog.
Chicken Bog
It's not much to look at, but grab the hot sauce and dig in.
Chicken Bog
Ingredients
- 1 (3-5 pound) chicken (cut into pieces)
- 1 pound smoked sausage
- 1/4 cup butter
- 2 teaspoons Lawry’s Seasoned Salt
- 1 teaspoon ground red pepper
- 2 teaspoon ground black pepper
- 1 pinch of salt
- Dash of garlic powder
- 3 bay leaves
- 8 cups water
- 3 cups raw white rice
Directions:
1. Cut the sausage into 1/2-inch pieces.
2. Combine the chicken, sausage, butter, seasonings and bay leaves in a large stock pot.
3. Add the water and bring to a boil. Cover and cook for 40 minutes at a low boil.
4. Remove the chicken. WARNING: VERY HOT
5. Remove the meat from the bones of the chicken. (Throw away the bones and skin. )
6. Add the rice to the pot with remaining chicken broth and seasonings.
7. Bring to a boil, stirring well.
8. Boil for 10 minutes. Reduce heat to simmer, cover the pot and let cook for 10 more minuets or until the rice is done.
9. Turn off the heat, remove the bay leaves, return the chicken to the pot, mix well, and serve.
10. Pour your self a big glass of iced-tea and enjoy.
Thank you very much, Andre, for sharing your recipe.
Typically I double the recipe and freeze family size servings in vacuum sealed bags. If your freezer is small, be sure to cool the chicken bog in the fridge or an ice bath before placing it in the freezer. Too much hot food in a small freezer could thaw some items or allow your food to remain at unsafe temperatures for too long.
Enjoy!
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