Today, I am bringing you Chicken Bog, a version from the American Lowcountry, specifically South Carolina. If you ask my six year old son what his favorite food is, he will always say “chicken and rice.” I guess that’s why he rated this recipe “a thousand out of ten.” It’s a pretty simple dish, the kind of thing that folks have probably been cooking for an inexpensive dinner that can feed a crowd for generations.
What is Chicken Bog?
Quite simply, it’s chicken, sausage and rice cooked in a homemade chicken broth. Essentially, a more basic version of Jambalaya. It’s very popular in South Carolina, where they even have and annual “Bog Off” festival. The exact origins of the name are disputed. Some say it’s because the chicken gets bogged down by the rice, while others say that it’s “boggy,” because it’s a wet dish. Whatever the origins or meaning, chicken bog is pure homestyle Southern comfort food.
Ingredients
Chicken – I use a whole chicken here, and don’t even bother to cut it up beforehand. Just make sure to remove the gizzards if there are any. Veggies – Onion, celery and carrot. They go in the final product, but serve to flavor the broth. Broth seasonings – Garlic, bay leaves, paprika, salt and pepper. Butter – This adds a lot of flavor to the rice. I always use salted butter. Smoked sausage – Now this is what makes the dish really tasty. You can play with different varieties, but never, ever omit it. Rice – Long grain is traditional, though I have made it with other types. Chicken bouillon – To add some extra flavor.
Chicken Bog Recipe
First, I make the broth. I add chicken, onion, celery, carrot, bay leaves, paprika, salt and pepper to a large stock pot or dutch oven, then add enough water to fully cover the chicken. I brig this mixture to a boil, reduce heat to a medium simmer, and cook for 1.5 hours. Once the chicken is fully cooked, I remove it from the broth to a large platter or baking dish. Once cool enough to handle, I remove the skin and bones and shred the remaining meat. Then, I strain the remaining broth into a large bowl. In the same pot, I melt the butter, then add sliced sausage and sauté until it has browned up. Next, I add the rice and sauté it for 3-4 minutes. Then I stir in 4 cups of the prepared chicken broth, along with the chicken bouillon cubes and shredded chicken. I bring it to a boil, reduce heat to low, cover the pot, and cook for 20-25 minutes, or until rice is tender. After it’s cooked, I add more of the chicken broth (about 3 cups) to the rice to give it a slightly soupy consistency before serving. I hope you enjoy this chicken bog recipe as much as I do. It’s nothing fancy or exotic, just simple homestyle food that always satisfies. If you try it, please leave a star rating and comment, we love to hear from you. And be sure to stay in the loop by subscribing to our newsletter or following us on Pinterest. More great Southern recipes:Black-Eyed PeasFried CatfishShrimp EtouffeeSmothered ChickenFried Green TomatoesFrogmore StewShrimp and Grits
