Chicken bog. Add rice, chicken pieces, sausage, herb seasoning and bouillon to this saucepan. If mixture is too watery or juicy, cook over medium low heat, uncovered, until it reaches the desired consistency. A Southern specialty from South Carolina, chicken bog is similar to a chicken and rice pilau (also known as a pilaf, pilau, or perlou) and is frequently made in large amounts for special events.
What makes chicken bog a bit different is hinted by the name: It's a wet dish, stewy rice as opposed to fluffy rice. A distant cousin of pilau, Chicken Bog combines the best qualities of both chicken and rice. The chicken is juicy, and flavorful, and the rice absorbs the flavor of the chicken and spices. You can cook Chicken bog using 15 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Chicken bog
- Prepare of chicken, quartered.
- Prepare of smoked sausage link.
- You need of chopped onion.
- It’s of seasoned salt.
- It’s of butter.
- You need of house seasoning (recipe to follow).
- You need of ground red pepper.
- Prepare of ground black pepper.
- Prepare of bay leaves.
- Prepare of water.
- It’s of raw white rice (I'll use brown).
- You need of House Seasoning:.
- Prepare of salt.
- Prepare of black pepper.
- It’s of garlic powder.
In the best Southern style of rice, the grains don't stick together. Some people theorize that Chicken Bog gets its name because the chicken is bogged in rice. While there are many variations (and names) of this dish, Chicken Bog is what it's always been called at our house. This rustic, homey dish of chicken, Chicken Bog is usually made to feed a big crowd.
Chicken bog instructions
- House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months..
- Slice the sausage into 1/2-inch pieces. In a stockpot, combine the chicken, sausage, onion, butter, seasonings and bay leaves. Add the water, bring to a boil, cover, and cook at a low boil for 40 minutes..
- Remove the chicken from the pot and let cool slightly. Pick the meat from the bones, discarding the bones and skin..
- Add the rice to the pot and bring to a boil, stirring well. Boil for 10 minutes, then reduce the heat, cover the pot, and simmer for 10 minutes, or until the rice is done. Remove the bay leaves, and return the chicken to the pot..
It is served in school cafeterias, at family reunions, and at various festivals. Actually, there is even a festival dedicated to this traditional Southern dish! It is called Bog-Off and is held annually on every third Saturday of October in the town of Loris, which is in South Carolina. Chicken bog is a pilaf dish made of rice and chicken. It can include onion, spices, and sometimes sausage.