Heather says:
Do you ever have a snippet from a TV show stay with you for eternity?
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
Chicken Bog
Ingredients
- 1 (3-5 pound) chicken (cut up)
- 1 pound smoked sausage
- 1/2 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.
Stumble it!
13 responses so far ↓
1 ScrappyQuilter // May 7, 2008 at 6:50 am
Twisted indeed–that whole episode is one of the funniest ever! It definitely put political correctness in it’s place. Or maybe I’m just a bit twisted too….
As for the bog–leave the skin on the chicken, take it off, or personal choice? I used to make a sort-of version of this, without the sausage and with mixed veggies. We used half of the $4 bag of chicken legs and thighs at Walmart. We didn’t call it “Bog”, just “Chicken and Rice”–but “Bog” is much cuter!
2 Angie @ Many Little Blessings // May 7, 2008 at 8:18 am
No comment on the chicken bog, but just had to say that to this day, neither my husband nor I can say anything about chicken pot pie without both of us singing that little ditty. Oh man — that was such a funny episode.
3 Loral // May 7, 2008 at 8:36 am
This looks delish! My dh will love it- thanks for sharing
4 Jen // May 7, 2008 at 9:07 am
I love me some chicken bog! It has become a favorite around here ever since we tried Paula Deen’s recipe. LOVE IT!
5 Candice // May 7, 2008 at 10:29 am
YUM! i am a sucker for mushy food.
at first i thought you were trying to say perlow rice…which we call greasy rice. damnit, i’m starving now!
6 Julie // May 7, 2008 at 11:03 am
I’m pretty sure this dish wants to be chicken and sausage gumbo when it grows up. All you’d need to add is some okra, the “trinity” and some filé.
7 Shanele // May 7, 2008 at 11:12 am
My grandmother makes this with ground sausage, very good!! Chicken bog is good with a splash of Texas Pete hot sauce! Yum! I’m hungry now!
8 Heather // May 7, 2008 at 11:42 am
@scrappyquilter Discard the skin, it has that funky boiled texture. Ew
@Angie I’m glad I’m not the only one permanently scarred.
@Candice people argue about the spelling of pilau, too. It has its roots in pilaf.
@Julie Now, I love gumbo and I do see the similarities, but sometimes only chicken bog will do.
@Shanele We’re Louisiana Hot Sauce fans here.
9 Pam // May 7, 2008 at 12:49 pm
It sounds great, Heather, but… a half-cup of butter? That’s a whole stick, isn’t it? Is it OK to cut back on the butter, or does that ruin it?
10 Heather // May 7, 2008 at 12:58 pm
It’s makes more than ten serving. Experiment, try using half, you could always stir more in.
As I noted, this is Andre’s recipe and since I begged for it, I wasn’t going to mess with it.
11 AA // May 7, 2008 at 1:24 pm
Just want to compliment the recipe! After having this at CREATEsouth .. well, don’t tell the folks but it competes with Mom’s recipe! YUM! (:
12 Amanda // May 7, 2008 at 2:30 pm
Here’s my “tv snippet” that’s never left me:
“A loaf of bread, a container of milk, and a stick of butter.”
http://www.youtube.com/watch?v=5jdP7HUPbVs
13 Shoofly Mama // May 7, 2008 at 8:36 pm
I’m right with you, Heather. I started singing with the title of the post, before I even got to your first line. CLASSIC!!
Hmmm, I wonder how many WW points this recipe has? KIDDING… My manager’s daughter just had a baby yesterday, so I’ll be hitting the grocery tomorrow to fix this for her. I might reserve a serving or two for us =)
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