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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Tags: chicken bog · Frugal · one pot meal · pee dee cooking · recipe · rice chicken sausage · traditional south carolina dish20 Comments
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!
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.
This looks delish! My dh will love it- thanks for sharing
I love me some chicken bog! It has become a favorite around here ever since we tried Paula Deen’s recipe. LOVE IT!
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!
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.
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!
@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.
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?
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.
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! (:
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
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 =)
So glad to see this recipe. Matt talked to Andre about the recipe, to see if I could eat it, with my fun allergies. He has not stopped talking about Chicken Bog, since then. I sent him a link to this post. I hope he feels like cooking this weekend.
High Value Yum!
~Heidi
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Hot sauce on this is a must I think its a sc thing because I love love love it … I put the tiny pieces of celery and chopped onions in mine…and I use ground sausage….it is also good with leftover thanksgiving turkey
yum I’m hungry
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Ok I made the Chicken Bog this week based on your current weekly menu. I think I messed up the sausage. Is smoked sausage more dried and hard? I got fresh sausage from my sausage dude because I was all excited to use our local sausage. It's fennel sausage. It's really tasty normally, but in this bog I think it got a little bland. I cooked it ahead of time in the butter because it seemed weird to boil the sausage, but now it makes more sense if the sausage was hard!
I also used brown rice instead of white rice. It took about 40-50 min to cook. I'm not sure if that was because I had the heat too low or if it was because it was brown rice.
The end result is great, really hearty and filling, but I am definitely missing a flavor. I think it's the smokiness of the sausage. It also feels like an acid is needed- perhaps tomato?
I will definitely make it again, but maybe with some tweaks! Please let me know if smoked sausage is supposed to be dried/cured like pepperoni.